Belgian Endive Au Gratin
They can focus on this because it is a staple throughout belgium.
Recipe Summary 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.Ingredients | Belgian Fries Restaurant8 heads Belgian endive, trimmed2 tablespoons butter2 tablespoons all-purpose flour1 cup milk1 cup grated Gruyere cheese, divided2 teaspoons grated Parmesan cheese¼ teaspoon ground nutmeg, or amount to tastesalt and ground black pepper to taste8 slices deli-style ham¼ cup chopped fresh parsleyDirectionsLightly 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.Info | Belgian Fries Restaurantprep: 25 mins cook: 30 mins total: 55 mins Servings: 8 Yield: 8 servings
TAG : Belgian Endive Au GratinSide Dish, Vegetables, Greens,
