Image credit: © Inge Loots, all rights reserved.
Belgian endive. I don’t know how well-known the vegetable is overseas, but it’s pretty common to find it on your plate over here. As a child I hated it.
Even as an adult I have been avoiding the Belgian endive for most of the time. A while ago I gave in because the vegetable is very cheap compared to the more exotic vegetables. Still a bit apprehensive, I gave it a try and it’s actually good!
Incredibly easy to make, no fancy ingredients, gluten-free and it reconciled me with Belgian Endive. Here is how I made it:
- 125 ml crème fraîche
- some curry
- some grated cheese
- Belgian endive (I usually use 4 pieces)
- chicken breast cut in pieces (I use usually one that weighs about 200 grams)
Cut the Belgian endive in pieces, it can be coarse and cook it for about 10 minutes. In the mean time, mix the crème fraîche with half a tablespoon of curry and add a little bit of nutmeg and about 40 grams of grated cheese. Preheat the oven at 200 degrees Celsius.
Cut the chicken breast in cubes and add another half of a tablespoon of curry to the meat. Simmer the meat briefly, just to make sure it’s a bit brown. Grease a oven skillet.
First add a layer of Belgian endive, followed by the fried chicken breast and finish off with the crème fraîche mixture. Sprinkle a layer of grated cheese on top of the skillet and put it for 20 minutes in a preheated oven at 200 degrees Celsius.