Belgian Endive in Ham

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.