Witlof au Gratin



Ingredients 9
Servings 0
Time 50 min
  • 1
    pack Witlof
  • 160
    g
    Parma ham
  • 250
    g
    potatoes
  • 150
    g
    butter
  • 150
    g
    flour
  • 100
    ml
    cream
  • 200
    g
    gouda grated
  • salt and pepper to taste
  • nutmeg
 

Method

50 min
 

Boil 1 pack witlof in water with a pinch of salt drain well but retain the cooking liquor to make the veloute.

Boil the potatoes and mash.

To make the veloute melt butter and whisk in the flour folding in the Witlof cooking liquor until you reach a custard consistency. Add the cream and season with salt, pepper and nutmeg to taste.

Wrap the blanched witlof in cooked ham and place in a casserole dish, place the mash next to it.

Top the ham with veloute and top that with 200g grated  Dutch Gouda.

Bake at 180 degrees for approximately 30 minutes or until the cheese is brown and bubbling.

Recipe by: Doekle Vlietman of Den Anker Restaurant.

*Witlof, also known as Belgian Endive or Chicory leaf and even Witloof is related to the chicory family that includes radicchio escarole, frisee lettuce as well as the curly endive. With a crisp texture and a sweet and mildly nutty flavour, it is a great vegetable to use in a variety of dishes, either raw or cooked.

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Read more on: food24  |  recipes
 

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