Ingredients
- 4 large endives
- 20 g butter + a little
- 2 tablespoon(s) cooking oil
- 1 vegetable stock cube
- 15 cl of liquid cream
- 100 g of cantal
- 4 sprigs of chervil
Preparation
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Remove the damaged leaves from the endives, run them under cold water and dry them well. Cut them in half lengthwise.
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Melt the butter and cooking oil in a skillet over medium heat. Place the endives sliced side down and cook for 5 minutes, then turn them over and cook for another 5 minutes. Dissolve the stock cube in 25 cl of water. Pour in the broth, cover and cook for 10 minutes.
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Heat the cream with a pinch of salt and grind pepper, pour the crumbled cantal into the saucepan off the heat.
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Place the endives in a buttered gratin dish and drizzle with the cantal cream. Place under the grill for 5 minutes and serve hot with the chopped chervil.
