Witlof au Gratin
|1||salad greens — witlof|
|160 g||parma ham|
|200 g||gouda cheese — grated|
|salt and freshly ground black pepper — to taste|
|nutmeg — ground|
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.