
Belgian endive, also known as chicory and witloof, is a refreshingly versatile vegetable. This is one of the most traditional ways to prepare endive.
Serves 4-6
INGREDIENTS: 4 heads endive; 8 slices ham; 50 ml butter; 50 ml flour; 750 ml milk (3 c) or a mixture of milk and cream; pinch of nutmeg; salt and freshly ground pepper; 30 ml (2 T) wholegrain mustard; 50 g mozzarella cheese, grated.
METHOD: Preheat the oven to 180 C. Trim about 2 cm from the base of the endives and halve them. Wrap a slice of ham around each half. Heat the butter and add the flour. Stir for 1 minute and add the milk or milk and cream mixture. Stir until a white sauce forms. Season with the nutmeg, salt, pepper and wholegrain mustard. Arrange the wrapped endives in an ovenproof dish and pour over the white sauce. Scatter the cheese on top and bake for about 30-40 minutes. Serve with green salad.
TIP
Mature cheese, smoked meat, bacon and creamy sauces are the ideal companions for Belgian endive.























