Vegetable With Bechamel Sauce - cooking recipe

Ingredients

4 heads Belgian endive
2 cups bechamel sauce
1/2 cup parmesan cheese, grated
2 tablespoons butter, approximately
salt and pepper

Preparation

Preheat oven to 365\u00b0F.
Clean and trim vegetables and cut into bite size pieces.
Butter the bottom and sides of a baking dish
Layer the vegetable in the dish with half the cheese.
Pour the bechamel over the vegetable to cover.
Top with remaining cheese and season to taste.
Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.