Endives Baked in Cream – Chicorée Neuchâteloise


    2 pounds Belgian endive, trimmed and halved lengthwise
    5 large sprigs fresh thyme
    ¼ teaspoon freshly ground nutmeg
    Kosher salt
    Freshly ground pepper
    1 cup heavy cream
    1 cup chicken stock

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: