Best Baked Endive Recipes

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.

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.

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 ENDIVE WITH HAM

Steps:

• Melt 2 tablespoons of the butter in a 12-inch skillet over moderate heat. Add the endives; they will fit snugly side by side. Add 1 cup water and the lemon juice. Season with salt to taste and sprinkle with the sugar. Cover with a round of parchment paper to keep the endives bathed in steam. Bring to a boil over high heat, then cover and adjust the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, then turn the endives with tongs, re-cover with the parchment, and continue cooking until you can insert a knife easily, about 20 minutes longer. Set aside until cool.
• Gently squeeze each endive to remove excess moisture, then wrap each in a slice of ham. Place in a single layer in a 9 by 13-inch baking dish.
• Preheat the oven to 375°F.
• Put the milk and bay leaf in a small saucepan and bring to a boil over high heat; reduce the heat to low. In another small saucepan, melt the remaining 1 1/2 tablespoons butter over low heat. Whisk in the flour and cook, stirring, for about 2 minutes to eliminate the raw flour taste. Slowly add the hot milk, whisking constantly. Simmer until smooth and slightly thickened. (It will be thin.) Remove from the heat. Stir in 1/2 cup of the cheese. Season with nutmeg and white pepper. Remove the bay leaf.
• Pour the sauce evenly over the wrapped endives. Sprinkle the remaining 1 cup cheese on top. Bake until hot throughout and bubbly, about 25 minutes, then place the dish under a broiler and broil until the surface is lightly browned. Let rest for 15 minutes, then serve.
• Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with lush texture.

BAKED CHICORY/ENDIVE WITH CHICKEN IN A SAGE AND MUSTARD SAUCE

Steps:

• Preheat your oven to fan 180°C (355°F)/conventional 200°C (390°F)/gas 6. Trim away the stalk ends of the chicory, discard any limp or tired outer leaves, then cut the vegetable lengthways into quarters. Pour the oil over the bottom of a large shallow baking dish and arrange the sections of chicory, cut-side up, in a single layer. Pour over the wine or stock and cover with foil. Bake for 10 minutes while you prepare the rest of the ingredients.
• Slice the chicken into strips 1cm thick. Season lightly with salt and pepper. Melt the butter in a large frying pan until foaming, add sliced chicken and cook for 4-5 minutes or until the chicken is just turning golden brown. Stir in the shallot and garlic and cook for 1 minute. Remove the dish from the oven and add the chicken mixture to the chicory. Replace the foil and set the dish aside while you make the sauce.
• Melt the butter for the sauce in the frying pan (no need to wash it) then stir in the flour. Gradually pour in the milk, stirring all the time until the mixture thickens. Remove from the heat and stir in the sour cream and sage with two teaspoons each of both mustards. Taste and add extra mustard plus salt and pepper if you think they're needed.
• Pour the sauce over the chicory and chicken and sprinkle cheese on top. Bake, uncovered, for a further 25-30 minutes until the sauce is bubbling and the top is golden.

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.