Endive and fennel gratin with almonds (Gratinado de endivias y hinojo con almendras) from The New Spanish Table: 300 Recipes of Spain in All Its Glory (page 381) by Anya Von Bremzen

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Notes about this recipe

  • L.Nightshade on August 12, 2015

    Fennel and Belgian endive are placed in lemon water (for an unspecified time) then drained and cooked on the burner until tender, with chicken stock, lemon juice, olive oil, and a pinch of sugar. Then they are drained again and placed in a baking dish. The almond sauce is made by sautéing minced onion, garlic, and parsley. A little flour is added, and a minute later, milk and chicken stock go in. After this thickens, a rather large amount of ground almonds is added. The sauce goes over the vegetables and they roast at 450 for 20-25 minutes, then another few minutes with sliced almonds scattered on top. The muted monochrome of this dish is misleading. It’s quite flavorful, and the sweetness of the fennel plays well with the rich sauce. This sauce would be good elsewhere also; I’m thinking cauliflower. http://chowhound.chow.com/topics/1020809?commentId=9681788#9681788

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