Ingredients

• 3 tablespoons unsalted butter, divided
• 4 Belgian endives, sliced in half, lengthwise
• Salt and pepper
• 1 1/2 cups vegetable stock

Instructions

1. In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.