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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut of a thin slice of the bottom of the endive, with a small knife remove the bitter core of the endive. | 2. Cut large heads in half and don’t forget to remove the core. | 3. Cook the endive in salted water and the lemon juice for 20 to 30 minutes or until cooked. | 4. Drain and put them in a colander. | 5. Preheat oven to 350 degrees F. | 6. When cool enough to handle, wrap each endive in a slice of ham, also the loose leaves, put them in a greased oven proof dish, add grated nutmeg, sprinkle the cheese on top and add some flecks of butter. | 7. Bake for 30 to 40 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
belgian endive	8	heads		-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
ham	8	slices		-	-	-	-
nutmeg			grated	-	-	-	-
cheddar cheese	1	cup	grated	-	-	-	-
butter	1 -2	ounce		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.