I turn the Belgian Endive into a super tasty and easy to prepare endive au gratin recipe, which is better known as endives au jambon in french.
Table of contents
What is the Belgian Endive?
The Belgian Endive is a cream-colored to yellow lightly green layered leaf vegetable and it kind of looks like a large long egg.
The endive vegetable can get to the size of a hand and has layers of crunchy leaves.
In Great Britain, Ireland and northern France, the Belgian Endive might be known as chicory vegetable.
Belgian Endives are kept away from sunlight during the growth process, just like white asparagus.
That way the endives develope distinctive tender flavors and the endives also taste slightly bitter.
The whiter the endive the less bitter. The greener the more bitter they get.
Endives have been commercially grown without sunlight since about 1850 in Belgium, northern France, and Holland.
On the British Islands, the Belgian Endives are common as well and it is getting rather popular and common in North America.
That is why the Belgian endives are frequently consumed in a salad but are amazing cooked too.
How to cook Endives?
Endives can be cooked like any other vegetable.
You can leave them as they are cut them into smaller pieces.
Belgian Endives are commonly sauteed, steamed, boiled and even grilled.
We tend to boil them to make our endives au gratin, which is better known as Endives au Jambon in french.
In today’s recipe, we will first boil the vegetables and then short roast them in the oven to prepare a delicious endive casserole meal.
Only in this endive gratin recipe, you can substitute the endives with asparagus as this dish is related to the asparagus casserole dish.
How to make Belgian endives au gratin?
This dish is better known as Endives au Jambon, which translates in endives in ham.
The recipe is super straightforward and is ready within 30 minutes.
See the full recipe with ingredient and instruction details in the recipe card further below.
Rinse your Endives, cut off the stem end and cut your endive into half.
Cook the Endives tender in salt water and strain once done.
Prepare the white bechamel sauce by melting the butter in a saucepan and whisking in the flour.
Continue to pour in the milk while whisking and cooking so that the sauce gets formed.
Season and keep aside.
Roll your cooked endives in the ham and place into the casserole dish.
Pour the white sauce over the endives in ham, add some grated cheese and bake until the top is golden brown crunchy.
More Endive Recipes
- Crunchy Endive and Walnut Salad by garlicandzest.com
- Braised Chicken Legs with Belgian Endive by krumpli.co.uk
- Grilled Shrimp and Endives by thishealthytable.com
Dear Reader, have you tried the Belgian Endive Recipe?Please feel free to share your thoughts and ideas with us in the comment section further below!
Belgian Endive Recipe au gratin [Endives au Jambon]
How to Video
- 3 Belgian Endives
- 6 Ham slices
- 1 cup Cheese
For the Bechamel Sauce:
- 3 Tablespoon Butter
- 4 Tablespoon All-purpose Flour
- 1½ cup Milk
- ½ Teaspoon Salt
- ¼ Teaspoon Black Pepper
- pinch Nutmeg
- Rinse your endives and cut off the ends. Cut your Endives into halves.
- Keep a pot with boiling salt water ready (important to add salt!). Cook your endives until they are soft for about 20-25 minutes.
- In the meanwhile prepare the bechamel sauce in a saucepan. Add the butter to the pan and melt completely.
- Keep on medium to slow heat and add the flour while whisking in quickly. Control your heat carefully.
- Once the flour is completely mixed into the butter, pour in the milk batch-wise while whisking continuously to mix in all ingredients over the heat. Pour in all the milk and mix until you have a semi-thick sauce ready.
- Take the sauce from the heat and season with black pepper, salt, and some nutmeg. Keep aside.
- Preheat your oven to 350° Fahrenheit/ 180° Celsius.
- To assemble the endive rolls, place a ham slice on your working space and a cooked endive half over the ham and roll it in. Do that with the remaining ham slcies and endive halves.
- Place the rolled in endives into a casserole dish next to each other so that they all fit in.
- Pour the bechamel sauce over the ham and endives and spread equally all over.
- Sprinkle the grated cheese over the sauce.
- Bake at 350° Fahrenheit/ 180° Celsius for about 10 minutes or until it is golden or cooked on top.
- Serve hot as a stand-alone meal.