Braised Endive with Gruyère Cheese Gratin Recipe
A Fortuitous Accident Led to the Discovery of Endive in 1831.
Nov 1, 2009
A professional Brussels gardener preserved the roots of wild chicory plants, mounded up with dirt, indoors in a cellar. An assistant was surprised to discover under the earth that the roots had grown what the Belgians now call "white gold," a white-leafed elongated head with yellowish tips. Voila: Belgian endive
How Endive is Grown
The plant is first grown in the field for about 120 days. Then the leaves are cut back and the root is replanted deep under the ground, under warm conditions, until the plant is forced to grow again, this time in the familiar endive configuration. Some growers use hydroponic methods, growing the plants in a darkened room, roots set in gravel and fed water and liquid fertilizer.
Growing the plant completely underground, or indoors without sunlight, prevents the leaves from turning green and opening up. The process involves extensive manual work, because the plant must be kept just below the dirt surface as it grows, showing only the very tips of the leaves.
France is now the largest producer of endive. Spain, Belgium and in recent years, the U.S. are also producers.
Braised Endive with Gruyère Cheese Gratin
You will need: a heavy 11-12 inch frying pan, 4 individual gratin dishes (optional)
Yield: 4 servings
Ingredients:
- 4 heads endive (white or red)
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 Tbsp all-purpose flour
- Salt and freshly ground black pepper to taste
- ¾ cup milk
- 1/8 tsp nutmeg
- ¾ cup grated Gruyère or similar Swiss style cheese
Method:
- Rinse the endive. Trim off any discolored leaves. Cut the heads in half lengthwise. Arrange the leaves, cut side down, in the frying pan. Pour over ¼ cup water and the olive oil. Sprinkle lightly with salt and pepper. Turn the flame on to high and bring to a boil. Reduce the flame and simmer, covered, until the heads are tender when pierced with a fork, 12-20 minutes depending on their size.
- Uncover and cook over medium flame, turning the heads occasionally, until the liquid is evaporated and endive heads are slightly browned, 6-10 minutes.
- Meanwhile, melt butter in a small saucepan over medium low heat. Stir in flour until blended and bubbling. Stir in milk and nutmeg until the mixture is boiling and thickened, about 10 minutes. Stir in ½ cup of the grated cheese.
- Preheat the oven to 400° F.
- Place one head in each of the individual gratin dishes, if using. (Alternatively, arrange endive in a single layer in a shallow baking dish.) Spoon the sauce over the top. Sprinkle evenly with the remaining ¼ cup of cheese.
- Bake, uncovered, until the sauce bubbles and starts to brown, 9-14 minutes. Taste and adjust the seasoning if necessary.
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