Your cart
Your cart is empty
Subtotal: $0.00
BRAISED ENDIVE WITH HAM AND GRUYÈRE
Main dishes

BRAISED ENDIVE WITH HAM AND GRUYÈRE

BRAISED ENDIVE WITH HAM AND GRUYÈRE

A Belgian classic that we've slightly adapted by adding our Alfredo sauce instead of béchamel. One less prep step and a creamy touch of parmigiano and pecorino cheeses.

Preparation 15 min
Cooking time 1h30
Portions 4-6

Ingredients

Preparation

  1. In a large pot, combine the butter, sugar, salt and 10 ½ cups of water. Bring to a boil, then reduce the heat to maintain a steady simmer. Add the endive, cover, and cook until very tender when pierced with a knife. This will take about 45 minutes.
  2. Preheat the oven to 400F.
  3. Transfer the endive to paper towels to drain them of any excess liquid. Reserve 1 ¼ cups of the cooking liquid.
  4. Once the endives have cooled enough to handle, squeeze out as much liquid as possible from them.
  5. Wrap each endive with slices of ham. Arrange the endive in a shallow baking dish large enough so that all of the endive snugly fit with no space between them.
  6. Pour Alfredo sauce over the endives and spread to cover them evenly. Sprinkle with the Gruyere evenly.
  7. Place the dish on a rimmed baking sheet and bake until bubbly and golden brown on top, about 15 minutes. Serve hot.
Print
Favourites