Endive Or Celery With Dijon Sauce(Serves 6 To 8) - cooking recipe

Ingredients

4 endives, halved or 8 ribs celery, halved crosswise
1/3 c. water
1/4 tsp. salt
1 small onion, sliced into rings
1 c. sour cream
3 Tbsp. Dijon mustard
2 Tbsp. flour
2 tsp. sugar
1 tsp. chicken bouillon granules
1/8 tsp. pepper
1/4 c. fine dry breadcrumbs
2 Tbsp. chives
1 Tbsp. butter or margarine

Preparation

In 10-inch skillet, combine endives or celery and onion with water and salt.
Bring to a boil.
Reduce heat.
Cover.
Simmer 10 minutes.
Transfer to 8 x 12-inch baking dish.
Reserve liquid and add water to make 1/2 cup.
Set aside.
Stir together sour cream, mustard, flour, sugar, bouillon granules and pepper.
Stir in reserved liquid.
Spoon sauce over vegetables.
Chill until ready to bake.