Endives Au Gratin
4 large endive, halved longwise
3 tablespoons olive oil
1/2 cup mushrooms, chopped
1 clove garlic, crushed
1/2 medium onion, chopped
2 celery sticks, chopped
1/2 sweet red bell pepper, chopped
3 tablespoons garbanzo flour (gram flour) or wheat flour
1 cup broth
1/2 cup pitted black olives, chopped
vegan parmesan, to taste
1. Blanch endive halves by dropping into boiling water for about 30 seconds; drain. (Blanching helps soften the bitter taste of endive.) Place flat-side down in an oven dish. Preheat oven to 350 degrees Fahrenehit.
2. Heat olive oil in a skillet and sauté all remaining vegetables except olives until soft. Sprinkle with flour and mix well.
3. Add broth gradually, stirring like mad, and cook until a smooth gravy-like mixture is reached. Check the seasoning.
4. Spoon this sauce over the endives and top with olives and parmesan. Bake in a medium oven for about 30 minutes.
Source of recipe: I iron-cheffed this recipe one afternoon when I found myself with nothing to eat but bitter endives and some free time.