Endive, Amsterdam Style

Course : Vegetables
Serves: 1
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8 bunches endive -- cut 1/3 inch-slices
2 quarts Boiling salted water
2 tablespoons butter
2 tablespoons flour
1/2 cup milk
1/2 teaspoon nutmeg
1/2 cup endive stock
1 teaspoon salt and pepper

Preparation / Directions:

Cook endive in boiling salted water until tender. Drain, reserving the stock. In a saucepan, melt butter and stir in flour. Gradually add milk, nutmeg, and 1/2 cup of the stock to make a medium-thick sauce. Season to taste. Arrange endive on a serving platter and cover with the sauce.


Nutritional Information:

1039 Calories (kcal); 36g Total Fat; (27% calories from fat); 57g Protein; 156g Carbohydrate; 79mg Cholesterol; 1197mg Sodium

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