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Mom’s Belgian Endive
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Description
This is the way my Holland momma taught me to make Belgian endive. It isn’t an hors d’oeuvre or a salad – it’s a rich, satisfying side dish. Maybe a little sinful, for a vegetable.
Ingredients
- 8 whole Belgian Endives
- ½ cups Heavy Cream
- ⅓ cups Flour
- ½ cups Butter, Melted
- 1 cup Seasoned Bread Crumbs
- ⅓ cups Grated Parmesan Or Similar Cheese
Preparation
Preheat oven to 400F.
Trim a very thin slice from the end of each endive; discard any discolored or split outer leaves.
Steam the whole endives for 10 minutes. Meanwhile, stir the bread crumbs and grated cheese together, reserving a tablespoon or so of the cheese for topping the dish.
Roll the steamed whole endives first in heavy cream, then flour, then butter, then bread crumb mixture and place them in a baking dish. Sprinkle them with more crumbs (I use quite a lot, but use your judgment) and drizzle with some of the leftover cream and butter. Sprinkle with the reserved cheese and bake for approximately 30 minutes until golden and fragrant and tender.
Allow two per person, but if you like them as much as I do, this recipe might only serve two!
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2 Comments
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Trish on 1.26.2011
Hi, Valerief!
I’m sorry I never saw this message. You’re right, it uses the Brussels Endive: the kind that is tear-drop shaped, white with green edges.
I don’t know if my Mom’s way of preparing these is truly Dutch or more Belgian. Or maybe she made it up! I don’t know. Mom is a creative cook. One of the fun parts of my childhood was Mom coming up with something new and we kids trying to find a name for her “creation”.
valerief on 5.16.2010
I’m Dutch but have never heard of it prepared this way! I sounds awesome though!!! Will check it out! (Is this made with Brussels Endive/Chicory or with the big leafy stuff that somewhat resembles kale?)