Belgian endive to nutmeg
Instructions
Wash the Endive, let adult heads, steam Cook for ten minutes.
Cut in half each Endive and arrange in a buttered baking dish, add salt, sprinkle bread crumbs and plenty of nutmeg.
Au gratin in a preheated oven at 180 degrees for a quarter of an hour, or until the surface has formed a golden crust.
Ingredients and dosing for 4 persons
- 800 g of belgian salad (endive)
- 30 g of butter
- Breadcrumbs
- Abundant of nutmeg
- Salt