Braised California Endives with Smoked Turkey & Cheese Sauce

In a large skillet, place endives in a single layer. Place thyme, bay leaf and broth atop endives. Sprinkle lightly with salt and pepper. Add sugar.

Cover and cook over low heat for 20 minutes or until endives are just tender (but not falling apart.)

In a saucepan, melt butter and stir in flour. Continue stirring and cook over very low heat to remove floury taste.

Slowly and progressively add broth and milk, whisking vigorously. (TIP: to avoid lumps in the sauce, heat the broth and milk before adding to flour mixture.) If sauce is too thick, add some of the endive braising liquid.

When sauce is smooth, stir in Swiss cheese. Mix well and set aside.

When endives are cool enough to handle, drain well and wrap each with a turkey slice.

Pour a film of the cheese sauce in a shallow, oven-proof dish. Place wrapped endives in the dish. Pour remaining cheese sauce over the endive. Sprinkle with Swiss cheese.

Bake in a preheated 375 degree F oven for 15 minutes. Just before serving, place under broiler long enough to brown the top.