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Endive gratin with reblochon

Posted in : News on by : Juan

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Preparation of the recipe: endive gratin with reblochon

  1. Cut the base of the endives, wash them and put them in a sauté pan with the juice of half a lemon. Put water at height. Salt and pepper. Cover and cook for 10 to 15 minutes depending on the size of the chicory. Drain and squeeze them to remove all the water, then roughly chop them.
  2. Mix the white wine and the cornstarch. Cut a third of the reblochon into slices, set aside. Partially remove the crust from the rest of the reblochon and melt it in a saucepan with the cream. When everything is melted, add the mixture to the white wine and cook for 2 to 3 minutes, stirring.
  3. Preheat your oven to 200 ° C. Wash and seed the apple, cut it into pieces. Mix the reblochon cream with the endive and crushed walnut kernels. Pour into a gratin dish, distribute the apple and reblochon slices, pepper. Bake the endive gratin with reblochon for 15 minutes, then serve hot.

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