With minced meat stuffed endives

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Gap 037Ingredients: 300 gr of minced meat, 1 small onion, 1 teaspoon of thyme, 1 teaspoon of oregano, salt and pepper

for the roux: 2 tbsp of oil, 2 tablespoons butter, 2 tablespoons flour, 1 1/2 cups cream or milk, heated, 1 teaspoon Dijon mustard, 1/2 cup shredded Parmesan,

4 small to medium Belgian endive, salt and freshly ground black pepper, vegetable cooking spray, chopped fresh parsley, for garnish

Special equipment: small rectangular baking dish


Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray

1. Prepare the roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, and 1/4 cup shredded cheese.

2. Prepare the minced meat: peel onion and chop finelly. Heat oil or butter and soaté the minced meat in it. Flavor the meat with salt and pepper and toss some thyme, and oregano. Steam it for 3-4 minutes. If you like you can add a tablespoon of ketchup or tomato from can. Put meat aside.

3. Meanwhile, cut off the woody stems of the endives (they are bitter) cut them in half and make a deep slit into them lengthwise. Place a small slice of Parmesan cheese and spoon on the top of each endives the minced meat. Scatter some bread crumbles on each then place the endives, seam-side down, in the prepared baking dish.

4. Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.

Cook’s Note: If Belgian endive is not available it can be substitute with small wedges of Chinese cabbage and increase the cooking time by 10 minutes.Gap 038



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