Chicory/Belgian Endive Gratin

Name: Chicory/Belgian Endive Gratin
Prep time: 10 min
Total time: 10 min
Ingredients: 3 heads of chicory/Belgian endive; 3 heads of chicory/Belgian endive; 2 eggs, beaten; 300 ml/10 fl oz/1¼ cups single/light cream; 300 ml/10 fl oz/1¼ cups single/light cream; 50 g/2 oz/½ cup Gruyère cheese, finely grated seasoning to taste

Preparation info

Difficulty
Easy
Ready in
10 min

Appears in

The New Vegetarian

By Colin Spencer

Published 1986

About

Not enough people think of cooking chicoty/Belgian endive, but I love it cooked. It has a completely different flavour than when raw.

Ingredients

3 heads of chicory/Belgian endive
2 eggs, beaten
300 ml/

Side dish
Dinner
Vegetarian
Gluten-free
Winter

Method

Pre-heat the oven to 200°C/400°F/Gas mark 6. Slice each chicory/endive head into four and blanch for 1 minute. Drain and then lay them in a buttered gratin dish. Mix the eggs with the cream, cheese and seasoning, and pour over the chicory/endive.