1kg/2 1⁄4 lb curly endive, trimmed 80 g/3 oz butter pinch of sugar (optional)
25 g/1 oz plain flour 500 ml/18 fl ozmilk salt and pepper


1.Cook the endive in salted, boiling water for about 10 minutes until tender, then drain well and chop.
2.Melt half the butter in a pan, add the endive and cook, stirring occasionally, until they are extremely soft -almost mashed- adding a little water if necessary.
3.Season with salt and pepper, taste and if the flavour is too bitter, add a oinch of sugar. Meanwhile, make a Bechamel Sauce using the remaining butter, the flour and milk.
4.As soon as the sauce is ready, remove the pan from the heat, stir in the endive and serve.

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