Endive Or Celery With Dijon Sauce(Serves 6 To 8)

• 4 endives, halved or 8 ribs celery, halved crosswise
• 1/3 c. water
• 1/4 tsp. salt
• 1 small onion, sliced into rings
• 1 c. sour cream
• 3 Tbsp. Dijon mustard
• 2 Tbsp. flour
• 2 tsp. sugar
• 1 tsp. chicken bouillon granules
• 1/8 tsp. pepper
• 1/4 c. fine dry breadcrumbs
• 2 Tbsp. chives
• 1 Tbsp. butter or margarine

1. In 10-inch skillet, combine endives or celery and onion with water and salt.
2. Bring to a boil.
3. Reduce heat.
4. Cover.
5. Simmer 10 minutes.
6. Transfer to 8 x 12-inch baking dish.
7. Reserve liquid and add water to make 1/2 cup.
8. Set aside.
9. Stir together sour cream, mustard, flour, sugar, bouillon granules and pepper.
10. Stir in reserved liquid.
11. Spoon sauce over vegetables.
12. Chill until ready to bake.

endives, water, salt, onion, sour cream, mustard, flour, sugar, chicken bouillon granules, pepper, breadcrumbs, chives, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=469800 (may not work)