Quick & Easy

Baked witlof with prosciutto

Baked until crisp in a bubbling cheese sauce, these moreish witlof make an excellent starter or light lunch.
baked witlof with prosciutto
4
40M

Ingredients

Method

1.Bring a large saucepan of water to the boil; add the juice. Add witlof to pan; cook about 5 minutes or until tender.
2.Meanwhile, melt butter in a small saucepan over high heat. Add flour; cook, stirring, about 2 minutes or until it bubbles. Gradually whisk in milk until smooth; cook, stirring, until mixture boils and thickens. Add a third of the cheese, stirring, until melted.
3.Preheat oven to 220°C/425°F.
4.Drain witlof; cool under cold running water. Squeeze out excess moisture; pat dry with absorbent paper towel.
5.Wrap a strip of prosciutto around each witlof; place, in a single layer, in a 2.5-litre (10-cup) shallow ovenproof dish. Pour cheese sauce over witlof; sprinkle with remaining cheese.
6.Bake witlof 20 minutes or until golden and bubbly.

Witlof is also known as Belgian endive or chicory; is white (with pale green tips) or red, with tightly packed, cigar-shaped heads. When raw, it has a crunchy texture and a mildly bitter flavour. May also be eaten cooked, as in this recipe.

Note

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