Nutrition Facts
4 servings
4
Recipe for Endive Millefeuille
This recipe will be perfectly enjoyed as an appetizer or as a side dish with holiday poultry! And its beautiful presentation will impress your guests.
Ingredients
4 endives Pearl of the North
2 large potatoes
200 grated cheese
15 Butter
1 old-fashioned mustard
4 fresh cream
Salt
Pepper
Directions
1
Preheat your oven to 180°C.
2
Rinse the endives, remove the ends, and cut them into 3 pieces widthwise. Peel the potatoes and slice them into thin, even pieces.
3
Prepare 4 cookie cutters with a diameter of 7 cm and butter the inside.
4
Arrange a rosette of potato slices, then add a few chopped leaves of endive, sprinkle with grated cheese, and lightly pepper. Alternate potatoes, endives, and cheese, finishing with cheese on top. Bake for 25 minutes.
5
In the meantime, prepare the mustard sauce by mixing one tablespoon of whole grain mustard with sour cream.
6
Finally, arrange the millefeuille on the plates, gently removing the cutters, and enjoy immediately with mustard sauce.
Ingredients
Ingredients
4 endives Pearl of the North
2 large potatoes
200 grated cheese
15 Butter
1 old-fashioned mustard
4 fresh cream
Salt
Pepper
Directions
Directions
1
Preheat your oven to 180°C.
2
Rinse the endives, remove the ends, and cut them into 3 pieces widthwise. Peel the potatoes and slice them into thin, even pieces.
3
Prepare 4 cookie cutters with a diameter of 7 cm and butter the inside.
4
Arrange a rosette of potato slices, then add a few chopped leaves of endive, sprinkle with grated cheese, and lightly pepper. Alternate potatoes, endives, and cheese, finishing with cheese on top. Bake for 25 minutes.
5
In the meantime, prepare the mustard sauce by mixing one tablespoon of whole grain mustard with sour cream.
6
Finally, arrange the millefeuille on the plates, gently removing the cutters, and enjoy immediately with mustard sauce.
Notes
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EN