Recipe: Belgian ‘Chicon Au Gratin’
This traditional dish from Belgium takes an unusual – but delicious – vegetable, the endive, and places it centre stage. Our veganised recipe shows you don’t need dairy products or meat to make a hearty, rich and deliciously creamy version of this classic.
Belgian ‘Chicon Au Gratin’
4 heads Belgian endive, trimmed
1 Tbsp vegan margarine
1 Tbsp all-purpose flour
1/2 cup soya milk
1/4 tsp ground nutmeg
Salt and ground black pepper, to taste
1/2 cup grated vegan cheese
4 slices deli-style vegan ham
1/4 cup chopped fresh parsley
- Bring a large pot of lightly salted water to a boil. Add the endives, cover and cook until tender, about 5 to 10 minutes.
- Place the vegan margarine in a saucepan and melt over medium heat. Make a roux by whisking in the flour and stirring until the mixture becomes paste-like and golden brown. Gradually add the soya milk, whisking constantly until thick and smooth. Stir in the nutmeg, salt, pepper and two-thirds of the vegan cheese until well blended. Cook gently over medium-low heat for 10 minutes, stirring frequently.
- Preheat an oven grill to low. Drain the endives, wrap each one in a slice of vegan ham and place on a greased baking dish. Pour the sauce over the endives and sprinkle with the remaining cheese and parsley.
- Cook under the preheated grill until the vegan cheese is golden brown and the sauce bubbles, about 10 minutes.
Makes 4 servings