01.01.2003 -main course - endives
Endives au gratin (endive and ham roulades au gratin)
« A typical Belgian dish that you will find in all of the brasseries in Brussels, along with stoemp-saucisse and shrimp croquettes. I would organize a week-end in Brussels just to taste this menu. » Send to a friend Print Send your comment
- Clean endives and remove outer leaves, cut and hollow out the root base to remove bitterness
- Peel and finely chop cloves of garlic
- Melt 2 oz (50g) of butter in a pot over medium heat
- Add endives with a few drops of water and sugar
- Cover and braise for 15 minutes.
- Add garlic after 5 minutes of cooking
- Combine evenly until endives are slightly caramelized.
- Drain endives for 30 minutes and collect 1 ½ C (30cl) of juice from cooking.
- Endives should drain off a maximum amount of water for the next cooking step.
Preparation of the white sauce
- Melt 3oz (100g) of butter over high heat
- Add flour as soon as butter has melted and let it brown slightly off heat while stirring well
- Return to heat and gradually add milk while stirring well
- Add juice from cooking endives
- Continue to stir
- Reduce heat
- Salt, pepper and grate a generous amount of nutmeg
- Add half of the grated gruyere and let it melt in the sauce while continuing to stir
- Reduce to obtain a creamy, thick sauce
Preparation of gratin
- Remove rind from ham slices
- Roll each endive in a slice of ham and place them in a baking dish
- Pour white sauce over all roulades
- Cook dish in a pre-heated oven at 410°F (210°) for 20 minutes
- Add the rest of the grated gruyere to the dish after 10 minutes of cooking time and let it brown
- Serve hot accompanied with homemade mashed potatoes or large French fries
SuggestionIt is difficult to imagine drinking anything else except with this recipe. A light beer, such as Jupiter, Stella Artois or Maes, will be perfect.
A little bit of dark beer during the cooking of the endives or even in the white sauce.
You can replace the gruyere with mimolette, Vieux Bruges or why not try some abbey cheese.
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