Chicory or endives with cheese sauce (Witlof met kaassaus)

Traditional recipe from The Netherlands

• 1kg of chicory
• salt

For the cheese sauce:

• 3 tbsp of butter or margarine
• 1/2 cup of flour
• 1 1/2 cup of half milk, half water or stock made of 2 meat cubes
• 1/2 cup of grated Gouda cheese
• Worcestershire sauce
• salt
• pepper

Cut a very thin piece from the bottom of the chicory. Then insert a pointed vegetable knife and remove the core.

Wash the vegetables and boil for 20 minutes in salted water.

Drain it and place the vegetables in a casserole and cover with cheese sauce.

Cheese sauce:

Melt the butter or margarine, add the flour and blend into a smooth paste.

Then add the milk, water and meat stock, stirring well. Boil for 5 minutes and add the grated cheese, off the fire.

Make it to taste with a little Worcestershire sauce and some salt and pepper.

Cover the vegetables with it and put it in the oven to color.