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
BELGIAN CHICONS AU GRATIN (ENDIVES AU GRATIN)
These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.
Provided by Elmotoo
Categories Cheese
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut the bottom part of the endives, and boil them in salted water, until tender.
- Prepare a bechamelle sauce:.
- Melt 2TB butter in a saucepan.
- Add flour and stir.
- Add milk a little at a time.
- Cook until thickened.
- Add grated Swiss cheese, salt, pepper, and nutmeg. (yes, nutmeg - you can leave it out if you would rather not have any).
- Drain the endives.
- Roll each endive in a slice of ham. Place in a rectangular baking dish.
- Pour the bechamelle over the rolled slices of ham. Sprinkle more Swiss cheese over the sauce. Dot with remaining butter.
- Place under the broiler until golden.
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
BELGIAN ENDIVE AU GRATIN
Make and share this Belgian Endive Au Gratin recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F Heat the oil in a frying pan, add the endives and fry gently until lightly browned on all side. Remove them from the pan with a slotted spoon and set aside.
- Reheat the oil in the frying pan, add the peppers and sauté gently until they begin to soften. Remove from the pan with a slotted spoon and set aside.
- Add the flour to the remaining oil in the pan and cook until lightly browned, stirring constantly.
- Add the milk a little at a time, mixing well between each addition and blend until the mixture is smooth.
- Remove the pan from the heat, add the cheeses, salt and pepper and stir until well blended.
- Stir in the sautéed peppers. Set aside.
- Wrap each endive in a piece of ham and place in a shallow ovenproof dish side by side.
- Cover with cheese and pepper sauce and bake for about 20 minutes or until sauce is bubbly and brown. Serve hot garnished with freshly chopped parsley.
Nutrition Facts : Calories 239.3, Fat 12.9, SaturatedFat 4.1, Cholesterol 17.4, Sodium 187.2, Carbohydrate 24.2, Fiber 17, Sugar 3.3, Protein 11.7
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