Belgian endive was accidentally discovered by a Belgian farmer in 1830. Since then the endive’s fame has spread worldwide as more cooks and chefs turn to the Belgian endive because it is the most flavorful in the world.
The distinctive tangy flavor of each leaf of this vegetable has its own special mystique. Flavor and versatility are key words, as are high nutritional value, high mineral content, and low sodium. There is only one calorie per leaf and zero carbs.
Belgian endive, hot or cold is truly the uncommon pleasure. To truly enjoy them, select endives that are smooth and white with yellow tips and leaves that are closed at the tips.
Endive ham rolls in cheese sauce recipe
- 4 heads of Brussels chicory
- 4 slices of boiled ham
- 1/4 l of cheese sauce
- grated cheese
- Boil the heads of chicory in lightly salted water
- When they are ready, allow to drain
- Make a cheese sauce of butter, flower, milk and grated cheese
- Roll the chicory in slices of ham and arrange them in an oven-proof dish
- Cover with the cheese sauce and sprinkle over some extra grated cheese
- Bake in a hot oven
- Serve with mashed potatoes.