Endive gratin with Morteau

Recipe: Endive gratin with Morteau

Endive gratin recipe at LA Morteau, here is a recipe worthy of my region of Franche Comté, cancoillotte softens endives. I could have braised the endives for this recipe, this time I steamed them. Morteau sausage to accompany endives topped with cancoillotte, this recipe will not leave anyone indifferent.

Recipe ingredients

• Recipe Endive gratin with Morteau for 4 people
• 6 endives
• 1 Morteau sausage
• 1 jar of 250 g of cancoillotte

Instructions

1. Cook the Morteau sausage for 10 minutes in water at very low broth.
2. Steam the endives for 20 minutes.
3. Let them rest in a colander upside down.
4. Butter a baking dish.
5. Heat the cancoillotte for 30 seconds, so that it is fluid, in the microwave.
6. Store the endives.
7. Pour the cancoillotte over the endives.
8. Bake at 200 ° under the grill at the bottom of the oven for 25 minutes.
9. Cut the Morteau sausage lengthwise.
10. Then in small quarter.
11. Add the Morteau sausage after 15 minutes of cooking.

Preparation time: 20 minutes
Cooking time: 15 minutes
Number of people: 4
4 star rating: 1 review

What wine to drink with: endive gratin with Morteau

My favorite wine for this recipe: White Macon Grape variety: Chardonnay
Temperature between 11 ° and 13 °

Delete the first sheet Steaming Store in a dish Cook the sausage for 15 minutes Water quivers Heat the cancoillotte then pour Add the diced Morteau Baked gratin