Belgian Endive with Bechamel Sauce

A proper Dutch winter meal. For an extra crisp top, you could sprinkle some grated cheese on it before placing it under the grill.

EndiveBechamel2

Belgian endive with bechamel sauce (serves 2)

500 g small potatoes
5 heads of endive
100 g cooked ham
20 g butter
20 g flour
250 ml milk
salt, pepper, mace

Cook the potatoes.
Prepare the endive, cut in half and remove the bitter and hard heart. Cook, steam or grill until done.
Make a bechamel. Melt the butter in a sauce pan. Add the flour, cook on low heat while stirring for about 1 minute. Gradually add the milk while whisking to prevent lumps. Cook for a few minutes while stirring. Season with salt, pepper and some mace.
Arrange the endive, potatoes and tuffs of ham in a baking dish. Pour over the bechamel. Place under a hot grill until it turns nicely golden (my grill wasn’t really cooperating, so the dish on the photo was rather pale, but still very delicious).

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