In Belgium and France they produce a variety of chicory called endive, a white vegetable also known as chicon, witloof (white leaf) and Brussels endive. Combine with ham and cheese it is one of Europe‘s most popular traditional dishes.
- Endive, 1 head per diner
- Ham, 1 slice per head
- Béchamel sauce made with gruyère or edam cheese
- 25 g sugar
- Black pepper, pinch
- Salt, pinch
- Gruyère / comté cheese, grated
- Nutmeg, grated
Preheat oven to 180°C. Braise or steam endive heads for ten minutes, leave to cool. Roll each head in a slice of ham, place in casserole dish, fill the spaces between the heads with béchamel. Season with pepper, salt and sugar. Bake for 40 minutes, sprinkling cheese on top after 25 minutes, until a golden skin has formed. Finish with nutmeg.