Braised Belgian Endive au Gratin

Braised Belgian Endive au Gratin
Photo by Leigh Beisch

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network