Chicory with Cream
Cuisine: Belgian
Author: Kitchens
  • 8 heads Belgian endive
  • 2 Tablespoons butter; plus
  • 1/4 Cup butter (1/2 stick)
  • 1 Tablespoon flour
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • grating of nutmeg; or to taste
  • 1/2 Cup whipping cream
  1. Trim any green or wilted outer leaves from endive heads. Trim bottoms and cut an 'X' through base.
  2. Cook in plenty of rapidly boiling water until tender, 15 to 20 minutes.
  3. Drain, rinse with cold water and pat dry. Press out any remaining moisture, then chop finely.
  4. Melt 2 tablespoons butter in medium skillet and cook endive over medium-high heat until very tender, 10 minutes. Add flour and stir to mix well.
  5. Season with salt, sugar and nutmeg to taste, then add whipping cream.
  6. Cook over medium-low heat until lightly thickened, about 5 minutes. Add 1/4 Cup (1/2 stick) butter and stir to mix well.
This recipe yields 8 to 10 servings.

Each of 10 servings: 114 calories; 321 mg sodium; 35 mg cholesterol; 11 grams fat; 3 grams carbohydrates; 1 gram protein; 0.41 gram fiber.

<b>NOTES:</b> Recipe from "The Epicurean" by Charles Ranhofer (published in 1894. The most recent version (Dover Publications, 1971) is out of print and copies can sell for $100 or more.
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