in Recipes

Endive vegetables in cream sauce

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Ingredients for 4 servings:

  • 3 heads of lettuce (endive), very small heads
  • 1 onion(s), diced
  • 2 tbsp butter
  • 1 lemon(s), juice
  • salt and pepper
  • ⅛ liter cream
  • 1 egg yolk
  • 1 tsp cornstarch

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Wash the lettuce, halve it lengthwise, and trim off the tough leaf tips. Sauté the onion in butter until golden brown. Add the lettuce, lemon juice, salt, and pepper, and sauté covered for about 30 minutes. Then drain the liquid. Whisk the cream, egg yolk, and cornstarch together, pour into the endive broth, and bring to a boil while stirring. Season the sauce to taste. Arrange the vegetables on the plate and pour the sauce over them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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