Braised endives and creamy cantal sauce


  • 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


  1. Remove the damaged leaves from the endives, run them under cold water and dry them well. Cut them in half lengthwise.

  2. 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.

  3. Heat the cream with a pinch of salt and grind pepper, pour the crumbled cantal into the saucepan off the heat.

  4. 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.

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