in Belgium

Belgian-style endive puree

updated

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Ingredients for 2 servings:

  • 400 g lettuce (endive), washed and cut
  • 600 g potatoes
  • 125 g bacon, diced
  • 200 g ham, cooked, diced
  • Milk and butter for the puree
  • salt and pepper
  • 100 g cheese, Gruyère or Emmental
  • 2 tbsp mustard
  • 150 g crème fraîche
  • nutmeg

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the potatoes, then mash them with milk, butter, salt, and nutmeg. Fry the bacon cubes over medium heat for 5 minutes until crispy. Add the cooked ham cubes and sauté briefly. Finally, add the chopped endive and fry/sauté until just cooked. This only takes a few minutes. Mix the lettuce/bacon mixture with the mustard, crème fraîche, cheese, and seasonings, then stir in the mashed potatoes. To serve, bake in the oven and heat thoroughly (cover if necessary). Season well with salt, pepper, and nutmeg. This is a very filling dish, the kind that Belgians (at least in the Flemish part) love.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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