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Belgian Endive In Cream Sauce

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Ingredients
  Belgian endive 1 Pound (chicory)
  Butter 1 Tablespoon
  Sugar 1⁄2 Teaspoon
  Milk 3⁄4 Cup (12 tbs)
  Salt To Taste
  Pepper To Taste
  Cornstarch 1 Teaspoon (corn flour)
  Fresh lemon juice 2 Tablespoon
  Madeira 1 Teaspoon
  Egg yolk 1
  Mild mustard 2 Teaspoon
  Grated nutmeg 1⁄2 Teaspoon
  Chives 1 Bunch (100 gm)
Directions

Remove any damaged leaves from the Belgian endive (chicory) and cut out the hard core using a small pointed knife.
Arrange in a casserole and add the butter, sugar, milk, and salt and pepper to taste.
Cover and microwave on HIGH for 12 minutes.
When the vegetables are cooked, remove with a slotted spatula and arrange in a deep serving dish.
Mix together the cornstarch (cornflour), lemon juice and madeira to a smooth paste in a small bowl.
Add the egg yolk and mustard and whisk, then add the cooking liquid from the belgian endive (chicory).
Whisk vigorously.
Add the grated nutmeg, still whisking.
Taste and adjust seasoning.
Rinse the chives and pat dry on kitchen paper.
Snip finely with kitchen scissors.
Add to the sauce and pour over the vegetables.
Reheat in the microwave oven for 3 minutes on HIGH and serve at once.
This dish makes a delicious accompaniment to roast pheasant.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Interest: 
Everyday, Healthy

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