Endive A La Mornay Recipe
Ingredients
| Belgian endives | 12 | |
| Butter | 90 Milliliter | |
| Water | 60 Milliliter | |
| Lemon juice | 15 Milliliter | |
| Salt | 3 Milliliter | |
| Pepper white | 1 Milliliter | |
| 30 ml flour, all purpose | ||
| Chicken broth | 250 Milliliter | |
| 125 ml half & half cream | ||
| Parmesan cheese | 60 Milliliter, grated | |
Directions
GETTING READY
1) Remove any wilted leaves of endives and wash them in cold water.
MAKING
2) In a large skillet, over low heat, heat 1/4 cup (60 ml) of butter and allow water, lemon juice, seasonings and endives to simmer in it for 15 minutes.
3) In the meantime, in a saucepan, heat remaining butter and add in flour.
4) Cook the mixture for 2 minutes over low heat to a roux.
5) Pour in chicken broth and cream and then minimize heat.
6) Thicken the sauce by simmering and boil again for 2 more minutes after stirring in cheese.
7) To a serving platter, transfer the endives and pour over sauce.
SERVING
8) Serve at once.
1) Remove any wilted leaves of endives and wash them in cold water.
MAKING
2) In a large skillet, over low heat, heat 1/4 cup (60 ml) of butter and allow water, lemon juice, seasonings and endives to simmer in it for 15 minutes.
3) In the meantime, in a saucepan, heat remaining butter and add in flour.
4) Cook the mixture for 2 minutes over low heat to a roux.
5) Pour in chicken broth and cream and then minimize heat.
6) Thicken the sauce by simmering and boil again for 2 more minutes after stirring in cheese.
7) To a serving platter, transfer the endives and pour over sauce.
SERVING
8) Serve at once.
Chef
