Creamed Belgiun Endives (Witloof in Roomsaus)(Chicons A La Creme)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6 Belgian endives, cored 2-1/2 tablespoons unsalted butter juice of 1/2 lemon
1 chicken bouillon cube, crumbled 6 tablespoons heavy (or whipping) cream pinch of freshly grated nutmeg
freshly ground black pepper to taste



1 Preheat the oven to 350 F.
2 Cut each endive lengthwise in half. Melt 1-1/2 tablespoons of the butter in a large skillet over medium heat. Add the endives and saute for about 3 minutes on each side, until golden. Add enough water to barely cover. Add the remaining 1 tablespoon butter, the lemon juice, and bouillon cube. Simmer, covered, over medium heat until softened, 15 minutes.
3 Drain the endives and reserve the cooking liquid for another use (add it to soup). Arrange the endives in a single layer in a glass or enameled baking dish. Spoon the cream evenly over the endives and sprinkle with the nutmeg and pepper. Bake until the endives are fully soft and have absorbed most of the cream, 15 to 20 minutes. Serve at once.

Back