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Receta Fennel And Belgian Endive Gratin
by Global Cookbook

Fennel And Belgian Endive Gratin
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Ingredientes

  • 1 Tbsp. extra virgin olive oil
  • 1 head fennel, trimmed
  • 2 x shallot, thinly, sliced
  • 2 x heads Belgian endive, cut in 1/2 lengthwise salt freshly cracked black pepper
  • 1 c. chicken stock
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 2 c. whole lowfat milk, cool
  • 1 pch grated nutmeg
  • 2 ounce hard goat cheese, crumbled

Direcciones

  1. Preheat oven to 350Cut fennel in half, lengthwise. Slice each half into 6 thin wedges and trim excess core. Leave a little of the core intact to keep fennel together.
  2. Pour extra virgin olive oil into an 8x10" shallow baking dish.
  3. Sprinkle sliced shallots in dish and lay fennel over top in a single layer. Arrange endive on top of fennel in a single layer. Season with salt and pepper and pour in chicken stock. Bake at 350 for about 20 min covered with foil, till fennel is just tender when inserted with a knife.
  4. Meanwhile, in a medium saucepan, heat butter on medium heat. Add in the flour and stir with wooden spoon to combine. Remove pan from heat and whisk in cool lowfat milk in a steady stream. Stir well till smooth. Return to heat and stir till sauce is thick and begins to boil. Season with salt and pepper and add in nutmeg.
  5. Add in the crumbled goat cheese and stir.
  6. When vegetables are tender, pour sauce over top and change oven to broil. Broil for about 3-5 min or possibly till golden brown and bubbly.