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belgian endive wrapped in ham with cheese lof met ham en kaas


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.


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  1. Cut of a thin slice of the bottom of the endive
  2. With a small knife remove the bitter core of the endive
  3. Cut large heads in half and dont forget to remove the core
  4. Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked
  5. Drain and put them in a colander
  6. Preheat oven to 350 degrees f
  7. When cool enough to handle
  8. Wrap each endive in a slice of ham
  9. Also the loose leaves
  10. Put them in a greased oven proof dish
  11. Add grated nutmeg
  12. Sprinkle the cheese on top and add some flecks of butter
  13. Bake for 30 to 40 minutes

Step 7

Total Time in Minute 70

Ingredients Count 6

cooking belgian endive wrapped in ham with cheese   lof met ham en kaas

See More Relate Photo


Belgian endive

Lemon juice



Cheddar cheese


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