Endives Au Gratin

1. 1

   In a small saucepan, combine chicken stock and 1/3 cup of the milk; bring to a simmer.

2. 2

   In a small bowl, blend flour and the remaining 1/3 cup milk into a paste.

3. 3

   Whisk the chicken stock mixture in the saucepan.

4. 4

   Cook, whisking constantly, for about 5 minutes, or until thickened.

5. 5

   Add nutmeg and season with salt and pepper.

6. 6

   (The sauce can be prepared ahead.

7. 7

   Place plastic wrap directly over surface to prevent a skin from forming.

8. 8

   Refrigerate for up to 2 days.

9. 9

   Reheat before continuing.)

10. 10

    Trim the outer leaves from the endives.

11. 11

    Using a small sharp knife, remove all the dark cone at the base of the endive.

12. 12

    Place endives in a single layer in a steamer basket over boiling water.

13. 13

    Cover and steam for about 20 minutes, or until the endives are very tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.