Endive, Caramelized, with Creme Fraiche

Remove and discard a layer of exterior leaves from each endive so that only smooth leaves are showing. Halve each lengthwise, keeping the leaves connected at the base. Heat broiler to high. Set a large wide skillet over med-hi. Add butter. When it begins to sizzle, arange endive halves in one layer, cut sidde down. Season. Let cook about 5 min, until lightly browned. Adjust heat so that the endives cook slowly and do not scorch. Turn over, season and cook another 5 mon. Meanwhile, in a small bowl, stir together creme fraiche, mustard and lemon juice. When endives are cooked, brush cut surfaces liberally w mix. Broil about 3″ from heat for about 5 min, until well browned, crisped and bubbling. Sprinkle w mix of tarragon, chives and parsley. Drizzle w any remaining creme mix.

Endives 4 med Belgian
Unsalted Butter 2 T
Creme Fraiche 1/2 c
Mustard 2 tsp Dijon
Lemon juice 1 T
Tarragon 1 tsp chopped
Chives 1 tsp finely minced
​Parsley 2 T chopped