
Witlof, meaning "white leaf", is originally a Belgian discovery from right around 1850. Chicory roots were grown because it provided an affordable substitute for coffee. Left on their own device, in the dark, the roots grew white leaves that, upon discovery by farmer Jan Lammers, turned out to be edible and a welcome addition to the winter table. Farmers started selling some of it on the local markets and history was made. France is now the top producer of this white vegetable, with Belgium and the Netherlands following close.

Witlof can be served raw or cooked. As a salad vegetable it barely needs much more than a splash of vinaigrette and maybe some citrus, as in a witlofsalade. Cooked, its tender nature benefits from robuster flavors.
Belgian endive will hold well, provided it is kept in a cool and dark location. Purchase smaller ones for eating whole. Larger endive will need to be cut in half and have the core removed as it tends to be rather hard and bitter.
Witlofschotel

4 slices of ham
4 slices of cheese
1/2 cup shredded cheese
6 large potatoes
1 tablespoon butter
1/4 cup milk
2 teaspoons coarse ground mustard
Remove the outer leaves if damaged, remove the stem end. Cut in half and core the endive if it's fairly large. Bring a small pot of water to a boil and quickly blanch the vegetables, then let them drain. Set aside.
Peel and quarter the potatoes and bring them to a boil. Cook until done. Pour off the remaining water, and mash the potatoes with the butter and the milk. Fold in the mustard. Taste and adjust with salt and pepper if needed.
Butter an oven dish and spread the mashed potatoes on the bottom. Wrap each endive with a slice of cheese, then a slice of ham. Tuck in the ends. Place the witlof on top of the mashed potatoes and cover with the shredded cheese.
Place in a 350F oven for twenty to thirty minutes, until the cheese is melted and the vegetables are cooked.
Sounds very interesting, endive is hard to find right by me; trip to Whole Foods I guess!
ReplyDeleteI can't wait to try that dish, it sounds really delicious!
ReplyDeleteI had entirely forgotten about this dish! My mom used to make it quite often.. hated it as a kid (or well, the ham and cheese was good, the witlof was awful). Thank you for the memories!
ReplyDeleteShame I just can't find the stuff in Alabama. We made a salad with it as well: chopped witlof, boiled eggs, Clementine bits, mustard and mayonaise.
-Sietske
Belgian endive with ham and cheese sause or with a Béchamel sause is a Belgian dish and Belgian only.
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DeleteIn NL heet het WITLOF. Geen associatie met Belgie, wat voor 1830 niet eens bestond, terwijl de groente tegen die tijd al algemeen bekend was. Kijk in de winkel vooral naar de stronk, waar de witlof afgesneden is. Rood betekent dat de witlof al enige dagen oud is, geen rood = vers!
DeleteIk maak witlof salade met kleine blokjes Edam en ham, beetje kerrie en mayo over de smalle reepjes witlof. Een fris-zure appel als Granny Smith in even kleine stukjes (met citroensap tegen het verkleuren)doet wonderen, Laat de bittere stronken er uit. Smullen!
Nice recipe. We had this last night for dinner, and although I forgot to add the mustard, the family enjoyed it and we will definitely make it again. The only cheeses we had on hand were Havarti and Grana Padano, but those worked fine.
ReplyDeleteHi Nicole, I'm nearing 3 years in the US and haven't been able to find witlof anywhere. Lately I've really been craving this recipe. Walmart doesn't seem to have any witlof, do you have any advice where I can buy it? Any major grocery store chains that carry it? I currently live in the Springfield, Missouri area. Thanks so much!
ReplyDeleteTrader Joe’s carries it.
DeleteWitlof is available from the growers in Ca. Look up California Endive. It is in Rio Vista, CAQ.
DeleteJenneke, that is a good question! You may also want to check the HyVee on Battlefield Rd. Their produce person said they carry it right now. Enjoy your witlofschotel!!
ReplyDeleteIf I remember right it was covered with a little bit of Panko to give a little crust?
ReplyDeleteWe can get witlof direct from the growers in California. YUMMY!!
ReplyDelete