Braised Belgian Endive au Gratin

Braised Belgian Endive au Gratin
Photo by Leigh Beisch


  • 1 tablespoon all-purpose flour
  • 4 heads white or red Belgian endive (4 to 5 oz. each)
  • Salt and pepper
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • ¾ cup shredded Gruyère or Swiss cheese (3 oz.)
  • + 1 more ingredients
    • ¾ cup milk

1. Rinse Belgian endive; trim off any discolored bases. Cut heads in half lengthwise. Arrange the halves, cut side down, in a single layer in a heavy 11- to 12-inch frying pan. Add 1/4 cup water and the olive oil. Sprinkle endive lightly with salt and pepper. Cover pan and bring to boil over high...

View full recipe at My Recipes


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