Recipes from Germany and Austria :: German and Austrian Vegetable Side Dishes
4 large, firm Belgian endive (chicory) 1/2 c. milk 1/2 c. cold water Pin. of salt 4 slices cooked ham 4 slices Emmental cheese, cut 1/4-in. thick Butter or butter-replacement Trim the base of the endive and wash well under cold running water. Using a small, sharp knife, remove the center core at the base. Place the endive in a sauté pan and pour over the milk and water. Use a pan that just fits the endive snugly. Ad a pin. of salt and heat to simmering. Cover the pan and cook over very gentle heat for about 20 mins. or until the endive is tender but not falling apart. Drain on paper towels. Wrap each endive in a slice of ham and place on a well-buttered ovenproof dish. Place a slice of cheese on top of each endive roll and bake in a preheated oven at 400 degrees fahrenheit. Bake for about 10 mins. or until the cheese melts. Place under a preheated broiler to brown the top, if desired. Serve immediately.
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