Belgian Endive Gratin.
2 tablespoons butter
1/2 small yellow onion, finely chopped
3 cloves garlic, minced
1 teaspoon dried tarragon
2 tablespoons all-purpose flour
2 cups reduced-fat milk
1 tablespoon Dijon mustard
Salt and ground black pepper
4 small to medium Belgian endives
3/4 up shredded Gruyere cheese
Start to finish: 45 minutes (15 minutes active); servings: 4
Heat the oven to 350 degrees. Coat a medium (9-by-9-inch) baking dish with cooking spray.
In a medium saucepan over medium heat, melt the butter. Add the onion and cook until translucent, about 5 minutes. Add the garlic and tarragon, then cook until fragrant, another minute. Whisk in the flour and cook, stirring, for 2 minutes. Add the milk, whisking constantly. Cook over medium heat, stirring, until the sauce begins to thicken, about 6 minutes. Turn off the heat, stir in mustard, then season with salt and pepper. Set aside.
Cut off the woody stems of the endive and slice them in half lengthwise. Season them with salt and pepper. Place the endive in the prepared baking dish. Pour the sauce over the endive halves. Cover with foil and bake for 15 minutes. Remove the foil, then sprinkle the cheese evenly over the top. Return to the oven for another 15 minutes, or until the endive is tender.
If desired, increase heat to broil and broil the gratin until the cheese is bubbly and browned, about 1 minute. Be careful as the cheese will burn quickly. Let cool for a few minutes before serving.
Nutrition information per serving: 230 calories; 120 calories from fat (52 percent of total calories); 14 g fat (8 g saturated; 0 g trans fats); 45 mg cholesterol; 16 g carbohydrate; 3 g fiber; 6 g sugar; 12 g protein; 540 mg sodium.
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|Publication:||Telegram & Gazette (Worcester, MA)|
|Date:||Feb 25, 2015|
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