Belgian Endive Gratin With Black Forest Ham And Green Garlic
Published March 2, 2004
- Total Time
- 25 minutes
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Ingredients
2 tablespoons butter
4 tablespoons coarse fresh bread crumbs
4 tablespoons minced green garlic or 1 teaspoon minced regular garlic
2 large heads Belgian endive, cut in two
2 tablespoons extra virgin olive oil
¾ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons heavy cream
2 ounces Black Forest ham, cut into ¼-inch cubes (¼ cup)
2 teaspoons lemon juice
Nutritional analysis per serving
6 grams carbs; 36 milligrams cholesterol; 197 calories; 8 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 18 grams fat; 2 grams fiber; 200 milligrams sodium; 4 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 450. Melt butter in a small skillet until foamy. Add bread crumbs and sauté until golden, about 5 minutes. Stir in garlic and sauté until fragrant, 10 seconds. Remove from heat and set aside.
- Step 2
Rub endive with olive oil, sprinkle with salt and pepper and place cut-side down in a shallow baking dish. Roast until spears are golden brown on bottom, 5 to 7 minutes. Turn endive with tongs, add cream and ham, return to oven, and bake until cream has reduced to a glaze, 4 to 5 minutes more.
- Step 3
Sprinkle bread crumbs over endive, turning spears to coat. Return to oven for 2 to 3 minutes. Sprinkle with lemon juice. Serve.
Private Notes