Endive with cream sauce
Instructions
Wash away the Tufts of lettuce, wash them and then burned for 5 minutes.
Drain, toss for 1 minute under the Jet of cold water and cook for 10 minutes in salted water.
Drain, allow to cool, then chop coarsely.
In fry pan 1 1 knob of butter: combine the chopped salad, let it stand for a few minutes, stirring, then add the cream, nutmeg, sugar and salt.
Cook with lid for 15 minutes.
Ingredients and dosing for 4 persons
- 2 large heads of belgian salad (endive)
- 1 glass of cream
- 1 teaspoon of sugar
- Nutmeg
- 1 walnut butter
- Salt