Between You, Me and the Lamp Post
Belgian Endive in Ham
Not many people are familiar with Belgian endive
and even less know how to prepare it. It’s no big mystery really and you
certainly don’t need to be a kitchen princess to prepare this dish. All you
need are these step by step instructions and you’ll be ready to surprise your
family with a unique European dish.
Ingredients
for four people
4 sticks of Belgian endive
4 big slices of cooked ham
Flour
Butter
Cheese
Breadcrumbs
Salt
Water
Preparation
Wash the Belgian endive under cold running water.
Don’t cut off the stems. The stem is what keeps the endive leaves from falling
off during the cooking process. Place the endive in a pot, add plenty of water
and a flat teaspoon of salt.
When the water boils, turn down the heat and let
the endive simmer until soft by the stem. To test, insert knifepoint near the
stem of the endive.
When soft, scoop the endive out of the pot with a
fork and place them in a strainer.
Prepare
the sauce
Melt a tablespoon of butter in a saucepan and add
four tablespoons of flour over moderate heat. Stir with a whisk. Add the water
in which the Belgian endive was cooked until the mixture is thick and smooth.
Add a generous helping of cheese. If the sauce is too thick, a little bit of the
endive water.
Prepare
the Belgian endive
Roll each stick of Belgian endive in a slice of
ham and secure the ham with a toothpick.
Place the endive in an oven dish. Pour the cheese
sauce over the endive in ham. Sprinkle with breadcrumbs.
Grill in the oven until the breadcrumbs are golden
brown.
For those who are in a hurry, white sauce or
cheese sauce from a packet works just as well.