Stuffed Belgian Endive
Serves: 5
Kendrick Gleason
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
64
Sourness
40
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 tbsps
Butter2 tbsps
Flour1.5 cups
Milk (heated)1 tsp
Dijon Mustard1 tsp
Granulated Garlic4 small
Swiss (slices)4 small
Belgian Endive (to medium)Directions:
1
Preheat the oven to 350 degrees F
2
Spray the baking dish with cooking spray
3
In a medium saucepan, melt the butter over medium heat
4
Whisk in the flour and cook, stirring, for 2 minutes
5
Add in the milk, whisking constantly
6
Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes
7
Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese
8
Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half
9
Place a small slice of cheese in the center of each endive
10
Season with salt and pepper and roll each endive in a slice of ham
11
Place the wrapped endives, seam-side down, in the prepared baking dish
12
Stir the sauce to blend the cheese into the mixture and pour over the endives
13
Cover with foil and cook for 25 minutes
14
Uncover, and add the remaining 1/4 cup shredded cheese
15
Raise the heat to 400 degrees F and cook for 10 minutes more
16
Let cool a few minutes before serving
17
Sprinkle with parsley to garnish
18
Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes