FRIJE

Name: Endive and leek blanquette
Prep time: 15 min
Cook time: 30 min
Yield: 4 servings
Ingredients: 30 g of olive oil; 95 g of onion; 230 g of leek white; 700 g of chicory; 500 g of water; 150 g of heavy cream; 1.7 g of salt; 7 g of veal stock (optional); 1.2 g of nutmeg; 7 g of brown sugar

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Endive and leek blanquette

Public

Course: Main course

Preparation time: 15 minutes

Cooking time: 30 minutes

Cost per serving: 0,66 €

Energy: 257 kcal / serving

Nutritional score:

Instructions

1. Remove the root and damaged leaves, cut in half at the bottom, thoroughly wash the leek, and cut into slices.
2. Cut the root of the onions, remove the damaged leaves, and cut into half-moons.
Remove the damaged leaves from the endives and remove the bitter core.
3. Wash the endives under running water and cut into slices.
In a wok, add the oil and onions.
4. Sauté the onions for 5 minutes, then add the leek and endives.
5. Mix and cook for 15 minutes, then add water, cream, and salt.
6. In the wok, add nutmeg, veal stock, and brown sugar. Mix and cook for 15 minutes over high heat.
7. We need to absorb as much liquid as possible. As soon as the vegetables seem to stick to the wok, just before serving, cut the butter into cubes and mix.
8. We need to absorb as much liquid as possible. As soon as the vegetables seem to stick to the wok, just before serving, cut the butter into cubes and mix.