stovetop Witloof with ham, cheese

2019-10-08

This is a simplified version of the endive ham rolls, same ingredients but different presentation. If preparing this from scratch, a cheesy béchamel will suffice, without the egg yolks to make Mornay.

This is also what I do to reheat leftover ham rolls. I cut them in pieces, and add some milk to liquefy the sauce and prevent burning while reheating.

This can also be prepared as a casserole. In that case, do use Mornay.
Cut and add the witloof before baking.

INGREDIENTS

This is what you need for # servings:

4-8 Belgian endive heads
4-8 slices of ham
1 qt. Mornay sauce
1 cup melting cheese, grated
S&P

Pic1: Witloof with ham, cheese, a bit too runny

Directions

2019-10-08

Pic2: Belgian endive
Pic3: braise
Pic4: braised

Choose firm white endive, with at most some yellow at the tip.
Halve the endive heads. Cut away the central core which is the bitter part. (Pic2)
Braise the endive in ½ cup water with 2 tbsp. butter. Cover and simmer for 20 minutes.
Alternatively, steam the endive for 15 minutes. (Pic3)
The endive should wilt and turn greyish. (Pic4)
Drain the endive. Squeeze out as much water as you can.
Too much water in the endive will break the sauce.

2019-10-08