Endives Au Gratin

• 2/3 c. defatted, reduced-sodium chicken stock
• 2/3 c. 1% milk
• 3 Tbsp. all-purpose white flour
• pinch of freshly ground nutmeg
• salt and freshly ground black pepper to taste
• 8 Belgian endives (about 1 1/2 lb.)
• 1/4 c. finely grated Gruyere or Parmesan cheese

1. In a small saucepan, combine chicken stock and 1/3 cup of the milk; bring to a simmer.
2. In a small bowl, blend flour and the remaining 1/3 cup milk into a paste.
3. Whisk the chicken stock mixture in the saucepan.
4. Cook, whisking constantly, for about 5 minutes, or until thickened.
5. Add nutmeg and season with salt and pepper.
6. (The sauce can be prepared ahead.
7. Place plastic wrap directly over surface to prevent a skin from forming.
8. Refrigerate for up to 2 days.
9. Reheat before continuing.)
10. Trim the outer leaves from the endives.
11. Using a small sharp knife, remove all the dark cone at the base of the endive.
12. Place endives in a single layer in a steamer basket over boiling water.
13. Cover and steam for about 20 minutes, or until the endives are very tender.

chicken stock, milk, allpurpose white flour, ground nutmeg, salt, endives, gruyere

Taken from www.cookbooks.com/Recipe-Details.aspx?id=931304 (may not work)