|
Your online resource for all things culinary |
|
|||||||||
|
||||||||||
|
||||||||||
| |||||||||||||||||
|
Endive au Gratin HT HD Belgian 45mins
Serves 4 Hot Vegetables Pork Hors d'oeuvre Starter Appetizer Eggless Belgium Europe
Ingredients
Instructions
1. Preheat the oven to 180C, 350F, Gas Mark 4. Heat the oil in a frying pan, add the endives and fry gently until lightly browned on all side. Remove them from the pan with a slotted spoon and set aside.
2. Reheat the oil in the frying pan, add the peppers and sauté gently until they begin to soften. Remove from the pan with a slotted spoon and set aside.
3. Add the flour to the remaining oil in the pan and cook until lightly browned, stirring constantly.
4. Add the milk a little at a time, mixing well between each addition and blend until the mixture is smooth.
5. Remove the pan from the heat, add the cheeses, salt and pepper and stir until well blended.
6. Stir in the sautéed peppers. Set aside.
7. Wrap each endive in a piece of ham and place in a shallow ovenproof dish side by side.
8. Cover with cheese sauce and bake for about 20 minutes or until sauce is bubbly and brown. Serve hot garnished with freshly chopped parsley.
More Hors d'oeuvre Recipes | What's in Season | Growing Vegetables
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. |
