Braised Belgian Endive with Smoked Bacon and Mustard Sauce
Tender Belgian endive is slowly braised with smoky bacon and finished with a tangy mustard cream sauce, capturing flavors inspired by Flemish cuisine. This french-inspired vegetarian (vegetarian) ready in about 40 minutes blends heads Belgian endives, chopped smoked bacon slices, unsalted butter into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 heads Belgian endives
- 4 slices, chopped smoked bacon slices
- 3 tbsp unsalted butter
- 2, finely minced shallots
- 1/2 cup dry white wine
- 1 cup chicken broth
- 2 tbsp Dijon mustard
- 1/4 cup heavy cream
- to taste salt
- to taste freshly ground black pepper
- 1 tbsp chopped for garnish fresh parsley
Instructions
- Step 1: Trim and halve 6 Belgian endives lengthwise. In a large skillet, melt 3 tbsp unsalted butter over medium heat and add 4 chopped smoked bacon slices. Sauté for 4 minutes until the bacon is crisp and fragrant.
- Step 2: Add 2 finely minced shallots to the skillet and cook for 2 minutes until softened and translucent.
- Step 3: Place the halved endives cut side down into the skillet. Pour in 1/2 cup dry white wine and 1 cup chicken broth, then cover and simmer over low heat for 15 minutes until the endives are tender.
- Step 4: Remove the endives carefully and set aside, keeping warm. Increase heat to medium and reduce the cooking liquid by half, about 5 minutes.
- Step 5: Stir in 2 tbsp Dijon mustard and 1/4 cup heavy cream, cooking for 2 minutes until the sauce thickens and coats the back of a spoon. Season with salt and freshly ground black pepper to taste.
- Step 6: Return the endives to the skillet, spoon the sauce over, and warm through for 2 minutes.
- Step 7: Transfer to a serving dish and garnish with 1 tbsp chopped fresh parsley before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Braised Belgian Endive with Smoked Bacon and Mustard Sauce take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Braised Belgian Endive with Smoked Bacon and Mustard Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Braised Belgian Endive with Smoked Bacon and Mustard Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Braised Belgian Endive with Smoked Bacon and Mustard Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Braised Belgian Endive with Smoked Bacon and Mustard Sauce vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
