Mom’S Belgian Endive

• 8 whole Belgian Endives
• 1/2 cups Heavy Cream
• 1/3 cups Flour
• 1/2 cups Butter, Melted
• 1 cup Seasoned Bread Crumbs
• 1/3 cups Grated Parmesan Or Similar Cheese

1. Preheat oven to 400F.
2. Trim a very thin slice from the end of each endive; discard any discolored or split outer leaves.
3. Steam the whole endives for 10 minutes. Meanwhile, stir the bread crumbs and grated cheese together, reserving a tablespoon or so of the cheese for topping the dish.
4. Roll the steamed whole endives first in heavy cream, then flour, then butter, then bread crumb mixture and place them in a baking dish. Sprinkle them with more crumbs (I use quite a lot, but use your judgment) and drizzle with some of the leftover cream and butter. Sprinkle with the reserved cheese and bake for approximately 30 minutes until golden and fragrant and tender.
5. Allow two per person, but if you like them as much as I do, this recipe might only serve two!

belgian, heavy cream, flour, butter, bread crumbs, cheese

Taken from tastykitchen.com/recipes/sidedishes/mome28099s-belgian-endive/ (may not work)