Endive in cream sauce with breadcrumbs

Name: Endive in cream sauce with breadcrumbs
Yield: Serves 4
Ingredients: 100 ml double cream; 2 teaspoons Dijon mustard; flaked sea salt and black pepper; flaked sea salt and black pepper; 450 ml fresh chicken stock; 3 large heads of endive, trimmed, root intact, quartered lengthways; 40 g butter; 40 g plain flour; ¼ teaspoon dried thyme; 25 g Parmesan cheese; 4 rashers of smoked streaky bacon, sliced into wide matchsticks; a dash of sunflower oil; 40 g fresh white breadcrumbs; 100 ml white wine

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Good Table

By Valentine Warner

Published 2013

About

I seldom see enough endive, except when it dutifully does its tired Christmas act alongside the pear and Stilton. But rarely does it come to the table cooked and that is a shame, as it is a most wonderful vegetable once introduced to heat.

Ingredients

100 ml white wine
450 ml fresh chicken stock
3 large

Side dish

Method

Preheat the oven to 190°C fan/210°C/Gas 6½. In a wide-based pan, bring the white wine and chicken stock to a simmer. Poach the endive in this liquor until tender (about 10 minutes, providing the broth is simmering gently), turning halfway through the cooking time. Remove