STUFFED BELGIAN ENDIVE
Provided by Melissa d'Arabian : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
- Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish.
- Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.
- Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.
13 BEST WAYS TO COOK WITH ENDIVES
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
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep an endive recipe in 30 minutes or less!
Nutrition Facts :
STUFFED ENDIVE
An easy, quick salad or starter/appetizer. From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Cheese
Time 15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Season cottage cheese with salt, pepper and chives.
- Clean endive and pull leaves off; dip tips into paprika.
- Fill leaves with cottage cheese and arrange in a petal fashion on a round plate; fill center of the "flower" with olives.
- Serve with dressing.
Nutrition Facts : Calories 71, Fat 2.2, SaturatedFat 1.2, Cholesterol 6.1, Sodium 202.4, Carbohydrate 6.8, Fiber 5.3, Sugar 0.6, Protein 7.2
STUFFED ENDIVE LEAVES
This is a wonderful appetizer. With the aid of a food processor, prep should not take that long. Marinate time: 6-8 hours.
Provided by Chicagoland Chef du
Categories < 60 Mins
Time 1h
Yield 20-30 serving(s)
Number Of Ingredients 15
Steps:
- COMBINE the following ingredients in the food processor:.
- artichoke hearts, mushrooms, pimentos, green olives, green bell pepper, celery; pulse until veggies are medium/fine in size.
- In a skillet: Warm olive oil over medium heat, sautee onions and garlic in 1/4 C olive oil, may use less oil. Cool and set aside.
- Make vinaigrette by combining: white vinegar, dried Italian seasoning, salt, sugar, pepper. Whisk to blend. Add to all veggies. Cover and refrigerate for 6-8 hours.
- Clean and trim individual endive leaves. Trimming off ends as needed. Spoon mixture into leaves. Arrange on serving platter.
Nutrition Facts : Calories 56.3, Fat 3, SaturatedFat 0.4, Sodium 203, Carbohydrate 6.5, Fiber 3.9, Sugar 1.3, Protein 2.2
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