vegetable - chicory, ham
t=teaspoon T=tablespoon
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Braised Chicory with Ham
This Belgian classic is easy and can be a side dish or a main. The slightly tart sweetness of the braised chicory with the ham is delicious. Traditionally, Belgians serve this dish with creamed potatoes and a Sauvignon wine or Pilsner beer. Be sure to read how to prepare the chicory for cooking in the Food Focus.
preheat oven at 200° C.
Serves 4
8 heads chicory
8 slices cooked ham (York, etc.)
butter (for braising)
1 T. chopped parsley
100 g. butter (for the sauce)
60 g. flour
500 ml. milk
200 g. Gruyère cheese or similar plus 2 T. or more for topping
grated nutmeg
salt, pepper
Melt two tablespoon of butter in a pan (not iron). Add the prepared chicory to the butter, season with a little salt and pepper and sprinkle with a little chopped parsley. Braise on all sides and allow to take on a little tan colour, adding a few tablespoons of water as needed.
Remove from pan and wrap with the
ham, seam side down. One can use button hole thread or fine string or
toothpicks to hold the ham in place. Replace back into the hot pan.
Cover and allow to braise for 15 to 20 minutes over low heat. If necessary, add
a little more water to prevent burning. When they are finished, you should have
a few spoons of 'liquor'
to baste them with during the braising if necessary.
For the sauce, melt the 100 g. of butter and add the flour. Stir and allow to cook without browning for a few minutes. Add the milk with a whisk, stirring constantly to avoid clumps. Arrange the chicory with a little sauce poured over them and serve immediately. These can be served as a hot first course or accompanyment to a main dish.
Note: what is also popular in Belgium is to pour the sauce over the chicory, place under a hot grill and allow the sauce to turn a little golden before serving. (use either the pan they are cooked in if the handle is oven proof or place in a hot baking dish)
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
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The Epicurean Table © 1999-2002 Patricia Conant