How to make a potato and endive pie, a recipe that also includes carrots as additional vegetables, as well as bechamel, cheese and eggs among the necessary ingredients.
Ingredients for 6 people
- 600 g of boiled Belgian endive
- 500 g of boiled carrots
- 300 g of boiled potatoes
- 1/2 liter of bechamel
- 2 tablespoons of grated Parmesan cheese
- 3 eggs
- butter and flour for the mold
How to make potato and endive pie with carrots
Take 3 bowls and after passing the vegetable mill, endive, carrots and potatoes separately, fill them with the respective pastes, one type per bowl.
Add the cheese and the egg yolks one by one to the béchamel, left to cool, mixing well with a wooden spoon.
Beat the egg whites until stiff and add them, taking care not to disassemble them, with the sauce.
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Meanwhile butter and flour a baking dish.
Spread the béchamel in the three bowls and mix it with the three vegetable purees.
At this point, pour the béchamel with the potatoes into the pan, then the one with the carrots and finally the one with the endive, so as to form three layers.
Cook the pie in a water bath in a preheated oven for about 45 minutes, until it is firm.
Remove the baking dish from the oven and after about five minutes turn it upside down on a tray, or serve directly on the table in the cooking container.
