Baked Belgian Endive Recipes

BELGIAN ENDIVE AU GRATIN

Steps:

• Lightly grease a baking dish.
• Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
• Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
• Preheat an oven broiler to low.
• Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
• Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

PAN-ROASTED ENDIVE

Steps:

• Heat 1/4 cup vegetable oil in a large nonstick skillet over medium-high heat. Add 4 halved heads endive cut-side down; season with salt. Cook until browned and softened, turning once, about 10 minutes. Add 2 tablespoons white wine vinegar, 1 tablespoon water, 1 teaspoon sugar and a pinch of salt. Simmer, turning to coat, until syrupy, about 30 seconds. Sprinkle with chives.

BRAISED BELGIAN ENDIVES

Steps:

• To continue cooking on the stovetop, reduce the heat to low. Let the endives cook, undisturbed, until they are very tender, about 30 minutes.
• To finish cooking in the oven, put the pan in a 375 F oven (make sure the pan is oven-safe) and cook for 30 to 40 minutes. (This method is more likely to result in more evenly browned endives.​)
• Enjoy.

ROASTED BELGIAN ENDIVE

Steps:

• Heat the oven to 425.
• Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
• Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
• Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS

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.

BELGIAN ENDIVE AND HAM CASSEROLE

Steps:

• Preheat the oven to 350 degrees F.
• Trim the ends from the endives.
• Cook the endives in boiling salted water for 10- 12 minutes or until tender crisp.
• Drain well.
• When cool enough to handle, wrap each one with a slice of ham and place them in a 9 x 13 casserole dish.
• Sauce: Meanwhile, in a small saucepan, heat the butter until bubbly, and add the flour.
• Cook, stirring for a minute until it is well blended.
• Add the milk, and whisk smooth.
• Turn the heat down.
• Stir in the grated cheese, and add the salt and pepper and pinch of cayenne pepper, and simmer for another minute.
• Pour the sauce over the endives, and bake at 350 for 30 minutes, or until hot and bubbly.

BRAISED ENDIVE WITH HAM AND GRUYèRE

Steps:

• To cook the endive, combine the butter, sugar, salt, and 10 1/2 cups water in a large pot. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender, about 45 minutes. A knife should be able to pierce through with no resistance. Use a slotted spoon to transfer the endive to paper towels. Reserve 1 1/4 cups cooking liquid. When cool enough to handle, squeeze out as much liquid as possible from the endive.
• Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish that holds them snugly; you don't want any space between the endive.
• Preheat the oven to 400°F.
• To make the béchamel, melt the butter in a medium saucepan over medium-low heat until golden. Add the flour and cook, whisking constantly, until the mixture smells nutty, about 2 minutes. Continue whisking and add the milk, then the reserved endive cooking liquid in a slow, steady stream. Bring the mixture to a boil while whisking. Continue whisking until thickened, about 5 minutes. Whisk in the nutmeg and pepper.
• Pour the béchamel over the endive and spread to cover them evenly. Sprinkle the cheese evenly over the top. Set the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. If you want the top more browned and crusty, broil for a minute or two after baking. Serve hot.

BAKED ENDIVE

Steps:

• Preheat oven to 375 degrees. Place the endive in a buttered baking dish and add the butter, chicken stock, salt and pepper. Cover with waxed paper or foil.
• Bake for 30 to 40 minutes, or until endive is tender.

BAKED ENDIVE WITH PANCETTA AND PARMESAN CHEESE

Steps:

• Bring large pot of salted water to boil. Mix in lemon juice. Add endive and boil until crisp-tender, about 10 minutes. Drain. Transfer to bowl of ice water; cool. Drain. Squeeze endive gently from root end to tip to remove excess water. (Can be made 6 hours ahead. Cover and chill.)
• Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Sauté pancetta in medium skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer pancetta to bowl.
• Melt butter in heavy medium saucepan over medium-low heat. Add flour and whisk 2 minutes. Gradually whisk in milk. Bring to boil, whisking until sauce is smooth. Add nutmeg. Reduce heat to medium and simmer until sauce thickens, stirring often, about 15 minutes. Mix in Gruyère cheese. Stir in pancetta. Season with salt and pepper. Pour 1/3 of the sauce into prepared baking dish. Arrange endive atop sauce. Spoon remaining sauce over. Sprinkle with breadcrumbs and Parmesan cheese. Bake until endive is tender, about 25 minutes.

BAKED BELGIAN ENDIVE

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.