Ingredients
Equipment
Method
- Wash and trim the endives, removing any tough outer leaves and slicing them lengthwise.
- Sauté the endives in a bit of butter in a large skillet until softened and caramelized.
- Finely chop the onions and cook them in another pan with more butter until golden brown and fragrant.
- Combine the sautéed endives and onions in a baking dish, then slice and scatter the smoked beef sausages over the top.
- Drizzle the crème fraîche evenly across the dish.
- Bake in a preheated oven at 375°F (190°C) for about 25–30 minutes, until bubbly and golden.
- Let the dish rest for a few minutes before serving.
Nutrition
Calories: 400kcalCarbohydrates: 20gProtein: 18gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 30IUVitamin C: 15mgCalcium: 10mgIron: 15mg
Notes
Choose fresh, firm endives for the best texture. Don’t skip caramelizing the onions; it significantly enhances flavor. Taste as you go and adjust seasoning with salt and pepper. Serve with crusty bread to soak up the creamy sauce. This dish stores well in the fridge for up to three days or can be frozen for up to two months. Reheat gently and add a splash of cream or milk to restore its texture.
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