Vegetable With Bechamel Sauce

Submitted by Ilysse

"The original recipe calls for the endive so that is what I posted but I have used broccoli, escarole, radicchio, broccoli rabe and fennel with wonderful results. I have found that some veggies like the broccoli and fennel benifit from being blanched for a few minutes b4 using in this dish. Most softer veggies and greens do not need this pre-treatment. Use your best judgment."

 

• Ready In: 45mins
• Ingredients: 5
• Serves: 4

ingredients

• 4 heads Belgian endive
• 2 cups bechamel sauce
• 1⁄2 cup parmesan cheese, grated
• 2 tablespoons butter, approximately
• salt and pepper

directions

1. Preheat oven to 365°F.
2. Clean and trim vegetables and cut into bite size pieces.
3. Butter the bottom and sides of a baking dish
4. Layer the vegetable in the dish with half the cheese.
5. Pour the bechamel over the vegetable to cover.
6. Top with remaining cheese and season to taste.
7. Bake for 30-40 minutes or until vegetable is tender and the dish is golden on top.