Braised Pear Celery And Endive With Parmesan And Basil
|Lemon juice||1⁄2 Tablespoon (Extracted From 1/2 Fruit)|
|Belgian endives||4 Small|
|Unsalted butter||1 Tablespoon|
|Rich chicken stock/Rich veal stock||1 Cup (16 tbs) (Preferably Homemade)|
|Freshly ground pepper||1⁄4 Teaspoon|
|Freshly grated parmesan cheese||4 Teaspoon|
|Minced fresh basil||2 Teaspoon|
1. Preheat the oven to 350°. Peel, quarter and core the pear. Sprinkle with the lemon juice. Remove and discard the tough outer ribs of celery until you reach the light-green inner ribs, or heart. Trim the celery heart to 5 inches, core and cut lengthwise into quarters.
2. Place the celery heart and endive in a single layer in a large flameproof baking dish. Dot with the butter and pour in the stock. Bring to a boil over high heat. Loosely cover with parchment or wax paper and bake in the oven for 15 minutes. Turn the vegetables over and bake for another 10 to 15 minutes, until almost tender. Add the pear quarters and braise until tender, about 15 minutes longer.
3. Preheat the broiler. There should be only 3 to 4 tablespoons of liquid in the bottom of the baking dish. If there's more, boil over high heat to reduce.
4. Tip the baking dish and baste the vegetables with the reduced stock. Sprinkle with the salt, pepper and Parmesan cheese and broil 3 to 4 inches from the heat until the cheese begins to brown, 1 to 2 minutes.
5. Place a piece of celery heart, pear and endive on each of 4 warmed plates. Drizzle over any remaining juices. Sprinkle with the basil and serve.