For something different in the winter on the vegtable front you can get that carmalized effect with endive with very little work if you bake it in the oven. I take a baking pan and smear butter over the bottom and sprinkle with sugar...wicked easy.
After you take the bitter heart out of the endive spread them in a single layer in the pan and salt and pepper.
Endive can be grown in water or in earth. In belgium you can get both and it's clearly labeled on the package which it was grown in. William's mother Emmy insists on the kind grown in the ground if you can imagine! This type releases less water when cooking - which can make a big difference in a recipe. I usually turn my endive once in the oven - and drain off excess water if necessary. William doesn't like it if gets to burnt...it gets bitters...so there's a fine line with carmalized between burnt and delicious.
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