Baked Belgian Endive With Pecorino And Walnuts Recipes

BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS

Baked Belgian Endive with Pecorino and Walnuts image

Categories Cheese Nut Vegetable Appetizer Side Bake Winter Endive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Serves 6 to 8 (first course or side dish)

Number Of Ingredients 4

Ingredients

2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise
1/4 cup extra-virgin olive oil
1/4 cup walnuts, coarsely chopped
1/3 cup freshly grated Pecorino Romano cheese

Steps:

Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

BAKED BELGIAN ENDIVE

Baked Belgian Endive image

I found this recipe awhile back in Company's Coming but have not had the chance to test it. But I wanted to post it here before I forgot about it. Sounds really good, don't you think? (Once I have an opportunity to try this dish, I will do an update.)

Provided by COOKGIRl

Categories Greens

Time 1h15m

Yield 4 cups

Number Of Ingredients 10

Ingredients

6 stalks Belgian endive
1 tablespoon butter
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
4 slices bacon, crisply cooked
2 tablespoons unbleached white flour
1 2/3 cups half-and-half (for even richer flavor you could use heavy cream)
1/3 cup fresh imported parmesan cheese, finely grated
1/3 cup fine dry breadcrumb

Steps:

Preheat oven to 325 degrees.
Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper.
Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside.
Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings.
Increase oven heat to 350 degrees.
Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive.
Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs.
Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top.

Nutrition Facts : Calories 486.5, Fat 29.1, SaturatedFat 14.4, Cholesterol 67.7, Sodium 903.8, Carbohydrate 42.7, Fiber 24.4, Sugar 5.9, Protein 20

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