Best Braised Belgian Endive Gratin Recipes

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BELGIAN ENDIVE AU GRATIN



Belgian Endive au Gratin image

Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.

Provided by gaidgin

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 8

Number Of Ingredients 10

8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
¼ teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
¼ cup chopped fresh parsley

Steps:

  • Lightly grease a baking dish.
  • Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  • Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  • Preheat an oven broiler to low.
  • Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
  • Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g

BRAISED BELGIAN ENDIVE GRATIN



Braised Belgian Endive Gratin image

Categories     Side     Braise     Broil     Casserole/Gratin     Swiss Cheese     Endive     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 8

Number Of Ingredients 8

8 Belgian endives (about 2 pounds), trimmed, leaving the root ends intact, and halved lengthwise
1 1/2 tablespoons fresh lemon juice
3 tablespoons unsalted butter, cut into bits
1/2 teaspoon salt
2 teaspoons sugar
3/4 cup chicken broth
2/3 cup finely grated Gruyère
1 1/3 cups dry bread crumbs

Steps:

  • In a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyère and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted.

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

3 tablespoons unsalted butter, divided
4 Belgian endives, sliced in half, lengthwise
Salt and pepper
1 1/2 cups vegetable stock

Steps:

  • In a heavy skillet over high flame, melt half of the butter. Season endive. Place 4 halves of the endive cut-side down and cook until browned. Repeat with remaining butter and endive. Place endive, cut-side up in a gratin dish. Pour stock around endive, cover with aluminum foil, and bake in 400 degree oven for 15 minutes. Season again with salt and pepper.

BRAISED BELGIAN ENDIVE



Braised Belgian Endive image

Endive makes a lovely salad or cooked like this recipe. I love a variety of vegetables and this is one I enjoy making. Cook longer or less depending on your personal taste. Use fresh herbs if they are available increase herbs to 3 tbsp if you use fresh and chop finely.

Provided by Bergy

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

6 Belgian endive, rinsed,patted dry and root end cut off (about 1 1/4 lbs)
1 1/2 tablespoons butter
1/2 teaspoon sugar
2 tablespoons fresh lemon juice
1/2 cup low sodium chicken broth
1 tablespoon dried herbs (oregano, basil, rosemary or marjoram)
1 tablespoon chopped fresh parsley
pepper

Steps:

  • Melt the butter in a skillet over medium heat, let it get warm (melt) and add the endive (whole not leaves separated), sugar, lemon juice,& chicken stock.
  • Bring to a boil, cover pan and braise the endive for 3 minutes.
  • Turn 1/4 way round braise for 3 more minutes, turn a quarter again continue to brais for 3 minutes and then turn the endive to the last quarter and braise 3 minutes (a total of 12 minutes and braising all four sides).
  • Uncover the pan, raise heat to medium High.
  • Add herbs, parsley cook for an additional 2 minutes, pan juices should have reduced by about 2/3.
  • Serve ASAP.

Nutrition Facts : Calories 118.7, Fat 4, SaturatedFat 2.1, Cholesterol 7.6, Sodium 139.7, Carbohydrate 18.2, Fiber 15.9, Sugar 1.8, Protein 6.9

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