Witloof
in hesp & kaassaus
Oer-Vlaamse kost en het lievelingseten van mijn mama.
Witloof is een door en door Belgische groente en maakt deel uit van ons culinair erfgoed. Het werd in de 19e eeuw in Brussel uitgevonden. In 2020 was het de op drie na meest gegeten groente in België (na tomaten, wortels en ajuin). Witloof uit hydrocultuur wordt gekweekt in bakken met water. Deze stronkjes zijn bijna het hele jaar door verkrijgbaar. De echte levensgenieters geven de voorkeur aan grondwitloof. Het kweekproces is heel arbeidsintensief en daardoor is de witloof voller van smaak maar ook vaak duurder. Het is een echte wintergroente, die verkrijgbaar is van november tot maart.
Essentieel voor het slagen van deze klassieke ovenschotel is dat er zoveel mogelijk vocht uit de witloof is. Reken dus genoeg tijd om ze goed te laten uitlekken.
HOOFDGERECHT
vlees
Op Eos Tracé wordt in kaart gebracht welke weg ons voedsel aflegt. Kijk hier welke avonturen de witloofstronkjes hebben meegemaakt voor ze in je gratin belandden: https://eostrace.be/traces/trace-van-witloof
Chicory with ham and cheese
A true Flemish classic — and my mother’s favorite meal. Belgian endive is a deeply rooted part of Belgium’s culinary heritage. It was first developed in Brussels in the 19th century and remains one of the country’s most beloved vegetables. In 2020, it was the fourth most consumed vegetable in Belgium, after tomatoes, carrots, and onions. Hydroponically grown endive is cultivated in water trays and is available almost year-round. True enthusiasts, however, prefer soil-grown endive. Because the growing process is far more labor-intensive, it tends to have a fuller, more pronounced flavor, but is often more expensive. It is a true winter vegetable, typically in season from November through March.
The key to a successful version of this classic baked dish is removing as much moisture as possible from the endive. Be sure to allow enough time for it to drain thoroughly before assembling the casserole.
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6 Belgian endives
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6 slices cooked ham
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4,5 tbsp Butter
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3 tsp sugar
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3 tbs all prupose flour
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2 cup milk
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2 cup grated Gruyère or Comté
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Freshly grated nutmeg
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Pepper and salt
1. Trim the tough base from each endive and cut a small notch into the stem end. Melt 1 tbsp of butter in a large skillet over medium heat. Arrange the endive snugly in the pan so the base is fully covered. Cook for about 4 minutes on each side, turning carefully, until lightly golden. If the butter begins to brown, add another small piece of butter. Add 1,5 tbsp of water, 3 tsp sugar and a little salt and pepper to the skillet and reduce the heat, cover with the lid and leave to gently braise for around 10 - 15 minutes until the endives are tender. Remove from heat and let cool slightly and gently squeeze out as much excess moisture as possible or leave to drain for longer if time allows.
2. Warm 3 tbsp of butter over a medium-low heat in a heavy based saucepan. Add the flour and mix in then cook a minute or two, stirring regularly, so that the mixture bubbles gently and becomes pale and nutty smelling. Gradually add the warm milk, a little at a time, and stir/whisk in after each addition so that the liquid is incorporated and you have a smooth paste, then smooth sauce as you add more. Keep adding until you have added all of the milk. Add the salt, pepper and nutmeg then continue to warm over a medium-low heat to thicken the sauce. Once the sauce is still pourable but thickened, remove from the heat and add the cheese. Use the warmth of the sauce to melt the cheese into the sauce as you stir to mix.
3. Preheat the oven to 400F (200°C). Wrap each endive in a slice of ham and place them next to each other in a small baking dish, ham join side down. Pour over the cheese sauce, making sure the ham is completely covered. Top the endives with a little extra grated cheese then place in the preheated oven and bake for around 15 - 20 minutes until the top is gently browned and golden. Serve warm with creamy mashed potatoes.
© Mathilde De Wit, 2025