Endives Au Gratin - cooking recipe

Ingredients

2/3 c. defatted, reduced-sodium chicken stock
2/3 c. 1% milk
3 Tbsp. all-purpose white flour
pinch of freshly ground nutmeg
salt and freshly ground black pepper to taste
8 Belgian endives (about 1 1/2 lb.)
1/4 c. finely grated Gruyere or Parmesan cheese

Preparation

In a small saucepan, combine chicken stock and 1/3 cup of the milk; bring to a simmer.
In a small bowl, blend flour and the remaining 1/3 cup milk into a paste.
Whisk the chicken stock mixture in the saucepan.
Cook, whisking constantly, for about 5 minutes, or until thickened.
Add nutmeg and season with salt and pepper.
(The sauce can be prepared ahead.
Place plastic wrap directly over surface to prevent a skin from forming.
Refrigerate for up to 2 days.
Reheat before continuing.)
Trim the outer leaves from the endives.
Using a small sharp knife, remove all the dark cone at the base of the endive.
Place endives in a single layer in a steamer basket over boiling water.
Cover and steam for about 20 minutes, or until the endives are very tender.