Witloof

Much of Flemish cuisine is based on a peasant diet and reflects the relatively cool climate that required energy for agricultural work. Much of the food is familiar with interesting variations in seasonings and combinations. Of course, it is very common to serve frites (Belgian fries) with many meals. Seemingly most families have a small fryer to make frites. Small shops that serve frites with mayonnaise, often resembling converted trailers and reminiscent of diners in the United States, dot Belgium.

When Americans see Belgian endive in the grocery store, it is often hard to know how to use it. Sometimes it is added to salads. Although bitter raw, when cooked witloof has a delicate flavor that makes a nice contrast to potatoes and mild meat. Here is a simple Flemish recipe that uses the plant as a side dish:

Cut the endive (witloof) in half, long wise. Remove the hearts and discard. In a deep pan, melt butter on low heat. When the butter is melted, arrange the endive in the pan so that each piece is touching the bottom of the pan. Add salt and pepper to taste and about 2 ounces of water. Cover and cook for 20 minutes, the endive should have a caramelized / brown color.

Gently turn each half of endive in the pan, keeping each piece intact. Add more water if necessary, and cook another 20 minutes.

My host serves witloof with roasted pork and potatoes (mashed or boiled).