Thursday, March 13, 2014

Baked Belgian Endive with Béchamel Sauce

Preheat the oven to 350 degrees.

Heavily butter an Oval Enamel Cast Iron  Gratin Dish.

4 heads of Endive, ends trimmed
1 C Bechamel Sauce (recipe to follow)

1/8 tsp Nutmeg
2/3 C Vegetable Broth
Grated Parmesan Cheese
Salt and Pepper to taste

Place Endive in the Gratin Dish.
Season with Salt and Pepper.
Pour the Béchamel Sauce over the Endive.
Sprinkle with Nutmeg.
Add the Vegetable Broth.
Sprinkle with Parmesan
Bake at 350 degrees for 15 minutes.
Transfer to a serving platter.

Homemade Bechamel Sauce:

1/4 C Butter
1/4 C Flour
2 1/4 C  Heavy Cream
a pinch of Nutmeg
salt and pepper to taste

In a Saucepan:
Melt Butter on medium heat.
Whisk in Flour and cook for a minute to create a roux.
Add Heavy Cream and whisk continuously until it begins to bubble.
Season with Salt and Pepper.
Lower the heat to low, cover and simmer, stirring occasionally for 20 minutes.
If the sauce appears too thick, add a small amount of Cream. If it's too thin, add a pat of Butter with an equal amount of Flour and whisk well.

Peace in the Kitchen!

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