Baked Belgian Endive With Pecorino And Walnuts Recipes

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BAKED BELGIAN ENDIVE WITH PECORINO AND WALNUTS



Baked Belgian Endive with Pecorino and Walnuts image

Categories     Cheese     Nut     Vegetable     Appetizer     Side     Bake     Winter     Endive     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 to 8 (first course or side dish)

Number Of Ingredients 4

2 pounds Belgian endives (about 8), trimmed, keeping whole, and quartered lengthwise
1/4 cup extra-virgin olive oil
1/4 cup walnuts, coarsely chopped
1/3 cup freshly grated Pecorino Romano cheese

Steps:

  • Preheat oven to 350°F. Toss endives with oil and salt and pepper to taste in a 13- by 9-inch shallow baking dish and arrange, packed, in 1 layer. Bake, covered with foil, in middle of oven until tender, 30 to 40 minutes.
  • Sprinkle evenly with walnuts and cheese and bake, uncovered, 10 minutes.

SEARED BELGIAN ENDIVE WITH WALNUT GREMOLATA



Seared Belgian Endive With Walnut Gremolata image

The French serve seared endive as a side, but I've been enjoying this dish as the main event for lunch, with a nice slice of blue cheese or Roquefort accompanying it on the plate.

Provided by Martha Rose Shulman

Categories     easy, lunch, quick, snack, vegetables, side dish

Time 10m

Yield 4 side servings

Number Of Ingredients 10

1/4 cup finely chopped walnuts (about 1 ounce)
2 tablespoons finely chopped parsley
2 teaspoons finely chopped lemon zest (from 1 lemon)
1/4 teaspoon fleur de sel
1 small garlic clove, finely minced (optional)
1 tablespoon extra-virgin olive oil
4 good-size heads Belgian endive, bottoms trimmed, cut in half lengthwise
Kosher salt
Black pepper
1 tablespoon walnut oil

Steps:

  • To make the gremolata, mix together walnuts, parsley, lemon zest, fleur de sel and garlic, if using. Set aside.
  • Heat olive oil in a medium or large skillet over medium heat. Place endive halves in the skillet, cut side down. They should not be touching one another. Season with kosher salt and pepper and cover pan loosely. Cook until golden brown on the cut side, 5 to 7 minutes. Remove from heat and transfer to a platter or to individual plates, cut side up.
  • Sprinkle a generous tablespoon of gremolata over each endive half. Drizzle with walnut oil and serve warm.

Nutrition Facts : @context http, Calories 117, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 11 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 0 grams

BAKED BELGIAN ENDIVE



Baked Belgian Endive image

I found this recipe awhile back in Company's Coming but have not had the chance to test it. But I wanted to post it here before I forgot about it. Sounds really good, don't you think? (Once I have an opportunity to try this dish, I will do an update.)

Provided by COOKGIRl

Categories     Greens

Time 1h15m

Yield 4 cups

Number Of Ingredients 10

6 stalks Belgian endive
1 tablespoon butter
1 tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
4 slices bacon, crisply cooked
2 tablespoons unbleached white flour
1 2/3 cups half-and-half (for even richer flavor you could use heavy cream)
1/3 cup fresh imported parmesan cheese, finely grated
1/3 cup fine dry breadcrumb

Steps:

  • Preheat oven to 325 degrees.
  • Place the endive stalks in a greased, shallow 1 1/2 quart oven proof cassserole dish. Dot with the butter. Sprinkle the endive with the sugar, salt and pepper.
  • Cover and cook for about 1 1/2 hours until soft. Any liquid remaining is to be discarded. Set endive aside.
  • Cook the bacon in a medium saucepan over medium heat (DO NOT burn!) Remove the cooked bacon to a paper towel to drain, reserving 1 tablespoon of the bacon drippings.
  • Increase oven heat to 350 degrees.
  • Heat the reserved drippings on medium heat and add the flour. Stir until bubbling, but again, do not burn! Gradually pour in the half and half (or heavy cream.) Heat the mixture and stir for approximately 5 minutes until almost boiling and thickened. Pour the sauce over the endive.
  • Chop up the bacon into little pieces and sprinkle over the endive along with the Parmesan cheese and bread crumbs.
  • Bake, uncovered, for about 15 minutes or until bubbling and lightly browned on top.

Nutrition Facts : Calories 486.5, Fat 29.1, SaturatedFat 14.4, Cholesterol 67.7, Sodium 903.8, Carbohydrate 42.7, Fiber 24.4, Sugar 5.9, Protein 20

BELGIAN ENDIVE AU GRATIN



Belgian Endive au Gratin image

Belgian endive (called 'witloof' in Dutch or 'chicon' in Belgian French) has an ivory-white head with pale yellow-edged, closely wrapped leaves, a mildly bitter flavor, and tender juicy texture.

Provided by gaidgin

Categories     Side Dish     Vegetables     Greens

Time 55m

Yield 8

Number Of Ingredients 10

8 heads Belgian endive, trimmed
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup grated Gruyere cheese, divided
2 teaspoons grated Parmesan cheese
¼ teaspoon ground nutmeg, or amount to taste
salt and ground black pepper to taste
8 slices deli-style ham
¼ cup chopped fresh parsley

Steps:

  • Lightly grease a baking dish.
  • Bring a large pot of lightly salted water to a boil over medium-high heat. Place the endives into the water. Cover, and cook until tender, 5 to 10 minutes.
  • Place the butter into a saucepan, and melt over medium heat. Whisk in the flour, and stir until the mixture becomes paste-like and golden brown. Gradually whisk the milk into the flour mixture, whisking constantly until thick and smooth. Stir in 3/4 cup Gruyere cheese, Parmesan cheese, nutmeg, salt, and pepper until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
  • Preheat an oven broiler to low.
  • Drain the endives. Wrap each endive with a slice of ham, and place into the prepared baking dish. Pour the cheese sauce over the endives. Sprinkle with the remaining 1/4 cup Gruyere cheese and parsley.
  • Cook the endives under preheated broiler until cheese is golden brown and sauce bubbles, about 10 minutes.

Nutrition Facts : Calories 206.6 calories, Carbohydrate 20.4 g, Cholesterol 28.7 mg, Fat 10.1 g, Fiber 16 g, Protein 12.8 g, SaturatedFat 5.7 g, Sodium 210.4 mg, Sugar 2.8 g

ROASTED BELGIAN ENDIVE



Roasted Belgian Endive image

Provided by Mark Bittman

Categories     brunch, easy, appetizer

Time 1h15m

Yield 6 servings

Number Of Ingredients 3

5 thick heads endive (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Heat the oven to 425.
  • Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
  • Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
  • Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

Nutrition Facts : @context http, Calories 100, UnsaturatedFat 8 grams, Carbohydrate 5 grams, Fat 9 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 285 milligrams, Sugar 0 grams

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