Belgian Endives With Parma Ham Recipes

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13 BEST WAYS TO COOK WITH ENDIVES



13 Best Ways to Cook with Endives image

Try these easy Belgian endive recipes for dinner tonight! From salad to soup to appetizer bites, you'll gain a new appreciation for endives.

Provided by insanelygood

Categories     Recipe Roundup     Recipes

Number Of Ingredients 13

Endive Salad with Parmesan and Orange
Endive Roquefort Salad
Braised Belgian Endives
Stuffed Endive Appetizer with Blue Cheese and Apple
Endive, Citrus, and Avocado Salad
Belgian Endive Soup
Endive, Walnut, and Grape Salad
Belgian Endive and Ham Gratin (Endives au Jambon)
Roasted Endive with Walnut Vinaigrette
Endive Boats with Pear, Blue Cheese, and Shallot Vinaigrette
Pear, Walnut, and Endive Appetizer Bites
Black Bean Salad Stuffed Endive
Fall Abundance Endive Salad with Crispy Chickpeas

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep an endive recipe in 30 minutes or less!

Nutrition Facts :

BELGIAN ENDIVE WRAPPED IN HAM WITH CHEESE / LOF MET HAM EN KAAS



Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas image

Belgian endive or chicory is not a vegetable that will be liked by everybody. It being slightly bitter puts it in the category for an acquired taste. The recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. You can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. Bread crumbs can be mixed in the cheese for the topping. In Holland we usually serve this with mashed potatoes.

Provided by PetsRus

Categories     Ham

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 6

8 heads Belgian endive, approx
1 tablespoon lemon juice
8 slices of good flavored ham, approx
freshly grated nutmeg
1 cup grated cheddar cheese
1 -2 ounce butter

Steps:

  • Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
  • Cut large heads in half and don't forget to remove the core.
  • Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
  • Drain and put them in a colander.
  • Preheat oven to 350 degrees F.
  • When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
  • Bake for 30 to 40 minutes.

BELGIAN ENDIVE AND HAM CASSEROLE



Belgian Endive and Ham Casserole image

This is one of my favourite vegetable recipes. It is a real indulgence, and one I usually use for special occasions. It originates from The Netherlands, and is a family recipe. It is so good! A tasty way to serve Belgian Endive, or "witlof".

Provided by Hag chef

Categories     Ham

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 8

12 heads Belgian endive
12 slices black forest ham
1/4 cup butter or 1/4 cup margarine
1/4 cup flour
2 cups milk
1 1/2 cups of grated cheddar cheese or 1 1/2 cups gouda cheese
1 pinch cayenne pepper
salt & freshly ground black pepper

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.

ENDIVES WITH HAM



Endives With Ham image

Provided by Florence Fabricant

Categories     dinner, sauces and gravies, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

4 Belgian endives, halved vertically
9 tablespoons unsalted butter, more for baking dish
Juice of 1 lemon
Pinch sugar
Salt and ground white pepper
2 cups dry white wine
3 tablespoons flour
2 cups whole milk, warmed
4 1/8-inch-thick slices, or about 1/2 pound, cooked ham (jambon de Paris, prosciutto cotto or unsmoked Virginia ham)
4 ounces coarsely grated Gruyère or Comté cheese

Steps:

  • Remove outer layer of leaves from endives. Trim bottoms, and carve a V shape in cut side to remove cores. Place endives cut side down in a single layer in a sauté pan. Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper. Add wine and about 1 cup water to barely cover endives. Cut a circle of parchment to fit into pan and place on endives. Bring to a simmer and cook 20 minutes, until tender. Remove from heat, and cool in liquid.
  • Melt remaining butter in a saucepan. Whisk in flour and cook, stirring, over low heat for 5 minutes. Slowly whisk in warm milk, beating constantly, about 10 minutes, until béchamel sauce is thick and smooth. Season with salt and pepper.
  • Lightly butter a baking dish to hold endives in a single layer. Drain endives, and pat dry on paper towel. Cut ham slices in half, and wrap endive halves in ham. Place seam side down in baking dish. Spoon béchamel over and around roll-ups. Sprinkle with cheese. Set aside until shortly before serving. Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
  • Heat oven to 400 degrees. Bake 6 to 8 minutes, until sauce is bubbling. Briefly place dish under broiler to lightly brown top. Serve hot.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 42 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 25 grams, Sodium 923 milligrams, Sugar 8 grams, TransFat 1 gram

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