Do you know those dishes that can make your heart beat faster? For some, it’s the good old spaghetti Napoli: for others, Grandma’s rice pudding and, for me, my beloved Belgian endive casserole.
There are many reasons why this dish is a regular part of my menu during the winter months. First and foremost: this Belgian endive casserole tastes outrageously delicious! Actually, “delicious” is a true understatement, because my entire entourage now shares the love for my casserole.
The silky texture of the Belgian endive paired with the juicy ham, the creamy (yet light) béchamel sauce and the mild mozzarella create a culinary poem with absolute potential for addiction! Although these attributes alone are more than enough to bring this winter vegetable out of its shadowy existence, this Belgian endive casserole is also prepared in the shortest possible time and, incidentally, shines with its inner values.
Belgian endive contains inulin, a soluble fiber that feeds the bifidobacteria in the gut and thus has a positive effect on the immune system. Another benefit of inulin is its ability to keep blood sugar levels stable, which reduces hunger pangs and thus naturally curbs appetite.
In addition, the bitter substance contained in Belgian endive promotes liver, bile, pancreas and intestinal activity. You can see, my enthusiasm is limitless!
Belgian Endive Casserole
- 4 medium-sized Belgian endives
- 8 slices of cooked ham
- 1 ball of mozzarella approx. 100g
- 30 g flour
- 30 g butter
- 100 ml milk
- 200 ml of water
- 2 tbsp olive oil
- Salt pepper
- Flat-leaf parsley chopped
- Preheat the oven to 180C with fan.
- Halve the Belgian endives and blanch in boiling water for about 7 minutes.
- Then, carefully remove and drain on a kitchen towel.
- In the meantime, slowly melt the butter in a separate saucepan, add the flour and sauté briefly.
- Remove the pot from the heat and add the milk and water mixture, stirring constantly.
- Place the pot back on the stove and let it thicken, stirring constantly.
- Season the béchamel sauce with salt and pepper.
- Drizzle the Belgian endives with olive oil, lightly salt and pepper, wrap in a slice of ham and place in the casserole dish.
- Pour the béchamel sauce evenly over the wrapped Belgian endives and top with the sliced mozzarella.
- Bake the Belgian endive casserole for about 20 minutes until golden brown.
- Sprinkle with parsley. Serve with bread and love.
- En Guete!