Stuffed Belgian Endive
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 4 servings
Ingredients
2 tablespoons butter
2 tablespoons flour
1 1/2 cups milk, heated
1 teaspoon Dijon mustard
1 teaspoon granulated garlic
1/2 cup shredded Swiss, divided
4 small to medium Belgian endives
4 small slices Swiss
Kosher salt and freshly ground black pepper
4 thin slices deli ham
Vegetable cooking spray
Chopped fresh parsley, for garnish
Special equipment: small rectangular baking dish
Directions
- Preheat the oven to 350 degrees F. Spray the baking dish with cooking spray.
- In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook, stirring, for 2 minutes. Add in the milk, whisking constantly. Allow the mixture to cook, stirring frequently, until the sauce begins to thicken, about 8 minutes. Turn off the heat and stir in the mustard, garlic, and 1/4 cup shredded cheese.
- Meanwhile, cut off the woody stems of the endives and make a deep slit into them lengthwise, not quite cutting them in half. Place a small slice of cheese in the center of each endive. Season with salt and pepper and roll each endive in a slice of ham. Place the wrapped endives, seam-side down, in the prepared baking dish.
- Stir the sauce to blend the cheese into the mixture and pour over the endives. Cover with foil and cook for 25 minutes. Uncover, and add the remaining 1/4 cup shredded cheese. Raise the heat to 400 degrees F and cook for 10 minutes more. Let cool a few minutes before serving. Sprinkle with parsley to garnish.
- Cook's Note: If Belgian endive is unavailable, substitute small wedges of cabbage and increase the cooking time by 10 minutes.
