BELGIAN ENDIVE AU GRATIN RECIPE | ALLRECIPES
Provided by: gaidgin
Categories: Greens Side Dishes
Total time: 55 minutes
Prep time: 25 minutes
Cook time: 30 minutes
Yield: 8 servings
|8 heads Belgian endive, trimmed|
|2 tablespoons butter|
|2 tablespoons all-purpose flour|
|1 cup milk|
|1 cup grated Gruyere cheese, divided|
|2 teaspoons grated Parmesan cheese|
|¼ teaspoon ground nutmeg, or amount to taste|
|salt and ground black pepper to taste|
|8 slices deli-style ham|
|¼ cup chopped fresh parsley|
- 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.
Calories 206.6 calories, CarbohydrateContent 20.4 g, CholesterolContent 28.7 mg, FatContent 10.1 g, FiberContent 16 g, ProteinContent 12.8 g, SaturatedFatContent 5.7 g, SodiumContent 210.4 mg, SugarContent 2.8 g
BRAISED ENDIVE WITH HAM AND GRUYÈRE RECIPE | EPICURIOUS
Provided by: Jean Georges Vongerichten
Yield: Serves 4
|5 tablespoons unsalted butter|
|1/4 cup sugar|
|3 1/2 tablespoons kosher salt|
|8 large yellow Belgian endive, trimmed|
|8 ounces thinly sliced Black Forest ham|
|2 tablespoons unsalted butter|
|1/4 cup all-purpose flour|
|2/3 cup whole milk, warmed|
|1 tablespoon plus 1 teaspoon freshly grated nutmeg|
|1/4 teaspoon freshly ground black pepper|
|8 ounces Gruyère cheese, shredded (1 2/3 cups)|
- To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
- Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don’t want any space between the endive.
- Preheat the oven to 400°F.
- To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
- Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.
How to cook endive for bechamel sauce?
Rinse your Endives, cut off the stem end and cut your endive into half. Cook the Endives tender in saltwater and strain once done. Prepare the white bechamel sauce by melting the butter in a saucepan and whisking in the flour. Continue to pour in the milk while whisking and cooking so that the sauce gets formed. Season and keep aside.
How to cook Belgian endive?
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. 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.
How to cook endives in Ham?
Roll your cooked endives in the ham and place into the casserole dish. Pour the white sauce over the endives in ham, add some grated cheese and bake until the top is golden brown crunchy. Dear Reader, have you tried the Belgian Endive Recipe? Free E-Book available for a limited time. Grab yours now and get instantly inspired!
What do you serve endive with?
Recipe creator and Allrecipes Allstar Buckwheat Queen suggests serving with a loaf of crusty bread. A creamy mixture of blue cheese, apples, celery, mayonnaise, and lemon juice is spooned into Belgian endive leaves.