FRIJE

Instructions

• 1.   Wash the endives, cut off the stems, and remove the outer leaves.
  
  Squeeze the lemon to extract the juice.
• 2.   Preheat the oven to 210°C (410°F).
  
  Mix the flour with grated parmesan and 50g of butter. Season with salt and pepper, and set aside.
• 3.   In a sauté pan, place the endives with the lemon juice and a pinch of salt.
  
  Add water to cover, and bring to a boil to cook for 10 minutes over low heat.
  
  Drain the endives and brown them in the remaining butter.
• 4.   In a gratin dish, arrange the cooked and browned endives, cover with the parmesan crumble.
  
  Bake for 25 minutes and serve immediately.

Nutritional information *