BELGIAN ENDIVE AU GRATIN
Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.
Provided by gaidgin
Categories Side Dish Vegetables Greens
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly grease a baking dish.
- Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
- Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven broiler to low.
- Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
- Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g
ROASTED BELGIAN ENDIVE
Provided by Mark Bittman
Categories brunch, easy, appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 3
Steps:
- Heat the oven to 425.
- Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
- Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
- Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.
Nutrition Facts : @context http, Calories 100, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 0 grams
BRAISED BELGIAN ENDIVE
Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.
Provided by Bergy
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
- Bring to a boil, cover pan and braise the endive for 3 minutes.
- Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
- Uncover the pan, raise heat to medium High.
- Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
- Serve ASAP.
Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9
BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS
Categories Cheese Nut Vegetable Appetizer Side Bake Winter Endive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 to 8 (first course or side dish)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
- Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.
BAKED BELGIAN ENDIVE
I found this recipe awhile back in Company's Coming but have not had the chance to test it. But I wanted to post it here before I forgot about it. Sounds really good, don't you think? (Once I have an opportunity to try this dish, I will do an update.)
Provided by COOKGIRl
Categories Greens
Time 1h15m
Yield 4 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper.
- Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside.
- Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings.
- Increase oven heat to 350 degrees.
- Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive.
- Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs.
- Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top.
Nutrition Facts : Calories 486.5, Fat 29.1, SaturatedFat 14.4, Cholesterol 67.7, Sodium 903.8, Carbohydrate 42.7, Fiber 24.4, Sugar 5.9, Protein 20
BRAISED BELGIAN ENDIVE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.
BELGIAN ENDIVE WRAPPED IN HAM WITH CHEESE / LOF MET HAM EN KAAS
Belgian endive or chicory is not a vegetable that will be liked by everybody. It being slightly bitter puts it in the category for an acquired taste. The recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. You can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. Bread crumbs can be mixed in the cheese for the topping. In Holland we usually serve this with mashed potatoes.
Provided by PetsRus
Categories Ham
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
- Cut large heads in half and don't forget to remove the core.
- Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
- Drain and put them in a colander.
- Preheat oven to 350 degrees F.
- When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
- Bake for 30 to 40 minutes.
GRILLED BELGIAN ENDIVE
Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.
Provided by threeovens
Categories Greens
Time 15m
Yield 8 pieces, 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat an outdoor grill or stove top grill pan over high heat.
- Trim the tough, woody bottom of the endive leaving just enough for the leaves to remain connected. Cut the endives in half, lengthwise. Combine the oil and 1/2 tablespoon fresh oregano. Brush the cut sides of the endive with the oil oregano mixture.
- Brush grill grates or grill pan lightly with olive oil. Grill the endives on the grill by placing them cut side down and cooking until the edges are browned and curled, about 3 - 4 minutes. Remove to serving dish and drizzle with balsamic vinegar, remaining oregano, salt and pepper.
Nutrition Facts : Calories 151.1, Fat 7.8, SaturatedFat 1.2, Sodium 114, Carbohydrate 18, Fiber 16, Sugar 1.9, Protein 6.5
BELGIAN ENDIVE AND HAM CASSEROLE
This is one of my favourite vegetable recipes. It is a real indulgence, and one I usually use for special occasions. It originates from The Netherlands, and is a family recipe. It is so good! A tasty way to serve Belgian Endive, or "witlof".
Provided by Hag chef
Categories Ham
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F.
- Trim the ends from the endives.
- Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
- Drain well.
- When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
- Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
- Cook, stirring for a minute until it is well blended.
- Add the milk, and whisk smooth.
- Turn the heat down.
- Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
- Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.
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