Endive
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Enjoy these fresh Dutch endives, weighing 500 g and sourced directly from the Netherlands. They feature fragile, white-yellowish leaves and a unique, pleasantly sweet-bitter taste. Perfect raw in salads paired with walnuts, blue cheese, or apples, they are also delicious baked with bechamel sauce. Keep them stored in a cool, dark place around 3 °C to maintain their great flavor.
Romanian Green Salad 
Country of origin
Description
Belgian endive
Belgian endives have a slightly bitter taste and pale yellow, fragile leaves.
Use
They can be eaten raw, being suitable for preparing various salads. The taste of Belgian endives complements very well that of walnuts, blue cheese and goat cheese, oranges and apples. Belgian endives can be boiled or baked, but they are excellent fried in butter and savoured with sour cream.
Our tip: Prepare delicious Belgian endives in the oven.
Boil the Belgian endives for 8 minutes in chicken soup stock. After boiling, drain the Belgian endives and let them cool on a paper towel.
Prepare the béchamel sauce – melt the butter, add the flour and mix well, then slowly add the sour cream, while mixing. When the sauce starts to thicken, add some grated nutmeg and mustard seeds. Add salt, pepper and remove from heat.
Wrap each Belgian endive in a slice of Parma ham (or quality pork ham). Place in a baking tray, pour the béchamel sauce, sprinkle with grated cheese (cheddar, cheddar, emmental). Keep in the oven for 30-35 min. at 180°C until the cheese turns golden brown on the surface.
Enjoy your meal!
Storage
Belgian endives are stored at a lower temperature, ideally around 3 ° C, higher humidity and in the dark. Left in the light, they turn green and become bitter very quickly.