Baked Belgian Endive

Source: Modified from Williams-Sonoma Vegetarian

• 4 heads Belian endive (chicory/witloof)
• 3 tbs unsalted butter, melted
• Juice of 1 lemon
• 1/2 cup water
• 1 tbs Vegetable Broth
• Salt and pepper
• Paprika
• 1/4 cup shredded Gruyere cheese
• 1/4 cup Parmesan cheese

Preheat oven to 375 degrees F.

Trim the endive heads and remove any damaged leaves.

Pour a little butter into baking dish. Add the endives and drizzzle the remaining butter. Sprinkle with lemon juice. Mix the water and vegetable broth and pour into the dish and season to taste with salt and pepper. Butter a piece of waxed paper and use it to cover the dish loosely, buttered side down.

Place in the oven and bake for 20 minutes. Remove the paper and baste the endives with the dish juices. Continue baking until the endives are tender and slightly golden, 20-30 minutes.

Dust with paprika nand sprinkle with the cheeses. Continue to bake until the cheeses melt and turn golden. Serve hot.