Tag: Witloof

Legendary Dishes | Chicons au Gratin (chicory in cheese sauce)

BELGIUM FRANCE

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.

LEGENDARY DISHES

FRESH FRICOT | THE FRONT PAGE

EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS

[PLACE] CHARLEROI | BELGIUM | Chicons au Gratin (Endive Cheese and Ham Wraps)

Chicory is versatile, a traditional vegetable loved by many across Europe. In Belgium, Flanders and northern France they produce a variety called endive, a white vegetable known as chicon, witloof (white leaf) and Brussels endive. They combine it with ham and cheese to make a heavenly dish.

Endive, 1 head per diner
Ham, 1 slice per head
Béchamel sauce made with gruyère or edam cheese
25 g sugar
Pepper
Salt
Gruyère or comté, grated
Nutmeg, grated

Preheat oven to 180°C.

Wash endive, removing bad leaves and hard root, braise or steam for ten minutes, leave to cool.

Roll each endive head in a slice of ham, place in a casserole dish, and fill the spaces between the heads with béchamel sauce.

Season with salt and pepper.

Bake for 40 minutes, sprinkling cheese on top after 25 minutes, and cook until a golden skin has formed. Finish with nutmeg.

FRESH FRICOT | THE FRONT PAGE

EDITORIALS     EURO SNACKS     FOOD CONNECTIONS     FOOD STORIES     
GLOSSARY     HIGH FIVES     LEGENDARY DISHES     
RECIPES     REVIEWS     STREET MARKETS