Belgian endives have a luxurious buttery taste when cooked. Depending on what Canadian washed-rind cheese you use, you can have a mild or assertive sauce. St. Paulin gives a mild result, while Oka has a bit more sharpness. Full-flavoured Canadian Raclette cheese is perfect. Le 1608 de Charlevoix or Le Migneron from the same region, both of which have a rich flavour and somewhat pungent smell, also work well. Canadian Gouda is excellent, too.
- Portion size 4 servings
Ingredients
Method
With small sharp knife, cut out cores from bottom of each endive. In wide saucepan, bring broth to boil over medium-high heat; cover and cook endives, turning occasionally, until tender when pierced at base, 10 to 12 minutes. Drain and let cool enough to handle. Wrap each endive in ham; place snugly in lightly greased baking dish.In small bowl, whisk together sour cream, flour and pepper; stir in cheese. Spread over endives. Mix bread crumbs with oil; sprinkle over top. Cover loosely with foil. Bake in 400°F (200°C) oven until bubbling, about 20 minutes. Uncover and bake until light golden, about 15 minutes.
Makes 4 servings.
Nutritional facts Per serving: about
- Sodium 1110 mg
- Protein 22 g
- Calories 336.0
- Total fat 20 g
- Potassium 741 mg
- Cholesterol 84 mg
- Saturated fat 10 g
- Total carbohydrate 19 g
%RDI
- Iron 11.0
- Folate 44.0
- Calcium 34.0
- Vitamin A 20.0
- Vitamin C 8.0
