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Nutrition Facts
Serving Size 1 (1065g) Recipe makes 4 servings The following items or measurements are not included below: 8 slices ham
Calories 340
Calories from Fat 154		(45%)
Amount Per Serving		%DV
	Total Fat 17.2g	26%
	Saturated Fat 10.1g	50%
	Monounsaturated Fat 4.2g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 44mg		14%
Sodium 442mg		18%
Potassium 3255mg		93%
Total Carbohydrate 35.1g		11%
	Dietary Fiber 31.8g	127%
	Sugars 2.8g
Protein 19.9g		39%
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Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas

Recipe #51903 | 1¼ hours | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Pets'R'us
Jan 21, 2003

Belgian endive or chicory is not a vegetable that will be liked by everybody. It being slightly bitter puts it in the category for an acquired taste. The recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. You can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. Bread crumbs can be mixed in the cheese for the topping. In Holland we usually serve this with mashed potatoes.

SERVES 4 (change servings and units)

Ingredients

8 heads Belgian endive, approx
1 tablespoon lemon juice
8 slices of good flavored ham, approx
freshly grated nutmeg
1 cup grated cheddar cheese
1-2 ounce butter

Directions

1
Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive.
2
Cut large heads in half and don’t forget to remove the core.
3
Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked.
4
Drain and put them in a colander.
5
Preheat oven to 350 degrees F.
6
When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter.
7
Bake for 30 to 40 minutes.

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Featured Reviews for This Recipe

From: BecR

On May 22, 2009

Wonderful--this was our first taste of Belgian endive, and we loved it! Subbed gruyere for the cheddar and added a touch of cream, really lovely--thanks Pets'R'us!

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From: Cat Hale

On Jun 26, 2005

My mother used to make this dish a lot. We never used nutmeg though. My brother used to top with a mixture of breadcrumbs and grated cheese and some slivers of butter. A very tasty dish, too bad my husband hates chicory and it's awfully hard to find here it seems.

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From: spinster

On Oct 13, 2005

This recipe is an absolute Belgian classic, I think every Belgian mother knows how to make it. As a kid I wasn't really fond of it (because of the bitter taste of the chicory) but now I find it a perfect and quick winter dish. Some remarks: I always make it with bechamel-cheese sauce; I always use cooked rather than smoked ham (the latter would be too salty to my taste); you can substitute the ham with smoked salmon if you feel luxurious; and you can also replace the chicory with leeks which makes an equally delicious dish!

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From: taylortwo

On Feb 6, 2003

this is an excellent recipe. i loved how the ham and cheese offset the bitterness of the endive. even though after cooking the endive remains bitter it isn't overpowering...at least not for me but then again i do love bitter vegetables. i used black forest ham, cheddar cheese, and a little heavy cream. i didn't have any nutmeg but next time i will add it because it can only make this even better. thank you for the recipe.

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