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ENDIVES BAKED IN CREAM

Serves 6

Ingredients

  • 6 Belgian endive (approximately 1-1/4 pounds)
  • 1 tablespoon each butter and olive oil plus extra for buttering the dish
  • 2-1/2 cups heavy cream
  • 1 cup rich chicken stock
  • 1/2 cup dry white wine
  • 1 cup freshly grated Parmesan, Dry Jack and/or Gruyere cheese
  • Salt and freshly ground pepper to taste
  • 1 cup coarse Bread crumbs such as Panko
  • 1 tablespoon finally grated lemon zest

Halve the endive lengthwise removing any loose or discolored leaves. Blanch in boiling salted water for 30 seconds. Plunge immediately into ice water to stop the cooking. Drain well and pat dry.

Over medium heat sauté the endive halves in the oil and butter until lightly browned. Set aside on paper towels. Meanwhile in a separate saucepan bring the cream, stock and wine to a boil, lower heat and simmer until reduced by half. Off heat, stir half the cheese and zest and stir until smooth. Season to taste with salt and pepper.

Arrange the endive halves cut side down in a buttered baking dish just large enough to hold them. Pour cream mixture over and sprinkle the remaining cheese on top. Mix the bread crumbs and zest together and sprinkle over the top. Bake at 375 degrees for 25 minutes or until nicely browned.

John Ash © 2003