Belgian Endive Gratin

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[{"selector":"#anim-ee39235b-0633-4282-9aa9-4e36120c5c9b","keyframes":{"transform":["translate3d(0px, 100px, 0)","translate3d(0px, 0px, 0)"]},"delay":900,"direction":"normal","duration":700,"easing":"cubic-bezier(0.165, 0.84, 0.44, 1)","fill":"both"}] [{"selector":"#anim-3d229c03-db1d-48d0-b8ae-9992f02960b7","keyframes":{"opacity":[0,1]},"delay":900,"direction":"normal","duration":300,"easing":"linear","fill":"both"}] Rince the endives and cut the reddish end. Then, cook them for about 10 minutes in a steamer or in boiling water.

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[{"selector":"#anim-ff9b3f07-ae60-4647-827b-4ea9c0d02057","keyframes":{"transform":["translate3d(0px, 100px, 0)","translate3d(0px, 0px, 0)"]},"delay":900,"direction":"normal","duration":700,"easing":"cubic-bezier(0.165, 0.84, 0.44, 1)","fill":"both"}] [{"selector":"#anim-d1a99570-1fcd-43d1-b651-2da784534227","keyframes":{"opacity":[0,1]},"delay":900,"direction":"normal","duration":300,"easing":"linear","fill":"both"}] Add half of the grated cheese to the bechamel. Mix well with a whip. Pour the Bechamel sauce over the endives. Add the rest of grated cheese all over the endives.

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