Substitute Belgian endive for the radicchio. Trim the root end, and cut each head in half.There are few dishes as pretty as radicchio on a plate. While braising dulls the color slightly from its shocking fuchsia, it’s still vibrant, and the slightly bitter flavor is mellowed both by the herbs and a bit of sweet balsamic vinegar.
Makes 4 to 6 servings | Prep time: 10 minutes | Minimum cook time: 3 hours in a medium slow cooker
4 to 6 heads radicchio
4 tablespoons unsalted butter, melted
3/4 cup Vegetable Stock or purchased stock
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme or 1/4 teaspoon dried
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
1. Rinse radicchio and discard outer leaves. Cut in half, and discard core. Cut each half into 3 wedges. Arrange radicchio in the slow cooker.
2. Add butter, stock, parsley, thyme, and vinegar to the slow cooker, and toss well. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours, or until radicchio is very soft. Season to taste with salt and pepper, and serve hot.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, over low heat until hot, stirring occasionally.
Variation:
Substitute Belgian endive for the radicchio. Trim the root end, and cut each head in half.