Endive En Jambon (Endive Round-up and Giveaway!)

Caramelized Endive with Browned Butter Sage Sauce from All Day I Dream About Food This post is sponsored by Discover Endive. All opinions expressed are 100% mine.

Well, a beloved project is coming to a close and I wanted to mark the occasion somehow. I have truly enjoyed being a part of the OnDiva campaign and have learned so much along the way. When I received my first shipment of California Endive back in December, I honestly don’t know that I’d ever even tried it. And now I have come to appreciate this versatile and healthful vegetable, and I will certainly continue making it a regular part of my diet.  I’ve also enjoyed working with my fellow OnDivas, and I wanted to take a moment to highlight all of the recipes we’ve come up with over the past 6 months, as well as a few other delectable ways to serve endive.  With all of this right at hand, you have NO excuse not to try it yourself!  I have even included my own low-carb, gluten free version of Endive En Jambon (Endive Au Gratin) as a bonus recipe.  I gave it a go a few weeks ago, replacing the flour with arrowroot starch to thicken the sauce, and it worked beautifully (scroll to bottom for this recipe).


Giveaway:

In addition, I am thrilled to be hosting a California Endive giveaway.  The winner will receive 1 shipment of California Endive (this is quite a lot and will keep for a while when properly refrigerated), a Discover Endive Dip Tray, and a copy of the cookbook Ripe: A Fresh Colorful Approach To Fruits And Vegetables (Cheryl Sternman Rule and Paulette Phlipot).

To Enter:

1.  This giveaway is open to residents of the lower 48 states only.

2.  Contest will run until Monday, June 4th at midnight EST.

2.  Please leave a comment below.

3.  For additional entries…(leave a separate comment for each)

Endive Round-Up

Chicken, Endive and Root Vegetable Soup with Endive Parsley Pesto from Healthy Green Kitchen
 
Endive Spears Suffed with Teriyaki Turkey from Cookin’ Canuck
Creamy butterfly Pasta with Endive from Bell’alimento
Bacon, Gruyere and Endive Quiche from All Day I Dream About Food
Avocado, Endive and Apple Salad from Discover Endive

Other Great Endive Recipes:

Ham and Cheese Endive Nachos from La Fuji Mama

Endive, Kale and Smoked Salmon Salad from Healthy Green Kitchen

French Onion and Endive Soup with Pancetta from Cookin’ Canuck

Ricotta and Endive Appetizer from Bell’Alimento

Endive with Smoked Salmon and Boursin from All Day I Dream About Food

Turkey Meatball and Endive Coconut Curry from La Fuji Mama

Rice Noodle Salad with Endive, Shrimp and Soy Ginger Dressing from Cookin’ Canuck

Endive and Satsuma Manderin Salad from Healthy Green Kitchen

Turkey Taco Endive Boats from All Day I Dream About Food

 

Photo Credit:  Discover Endive

Endive En Jambon (Endive Au Gratin) – adapted from Discover Endive to be low carb and gluten free

6 heads California Endive

6 slices black forest ham

2 tbsp butter

2 cloves garlic, minced

1 cup half and half

1 tbsp arrowroot starch

1 cup shredded Gruyere cheese, divided

1/4 tsp ground nutmeg

Salt and pepper to taste

Grease a glass or ceramic baking dish and bring a large saucepan of water to a boil.  Place endive in boiling water and cook until just tender, about 5 minutes.  Drain in colander and squeeze each head of endive gently to remove extra moisture. Wrap each head of endive in a slice of ham and place in prepared baking dish.

In medium saucepan over medium heat, cook butter until browned, 3 to 4 minutes.  Stir in garlic and cook until fragrant, 30 seconds.  Whisk arrowroot starch into milk and add to saucepan, cooking until thickened, another 3 to 4 minutes.  Stir in 3/4 cup Gruyere, the nutmeg, salt and pepper and stir until cheese is melted.

Preheat broiler to high.  Pour sauce evenly over endives and sprinkle with remaining Gruyere.  Place under broiler about 3 to 4 inches away from heat source and cook until sauce bubbles and cheese is browned, about 10 minutes.  Serve hot.

Serves 6 (as a side dish).  Each serving has 20.7 g of carbs and 16 g of fiber.  Total NET CARBS = 4.7 g.

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Comments

  1. says

    Can you see me over here jumping up and down and waving my arms around? I LOVE Belgian endive and it's so hard to find over here. My mom (being Belgian by birth) makes the most delicious endive salad and I miss it so much. I saw your Caramelized Endive with Browned Butter Sage Sauce and started drooling immediately; and it's not even 8am! Oh, I want to win this (in case you can't tell).

  2. says

    Carolyn, wow, I love the new look of your blog!! I’ve been following all the creative ways you have used endive and am going to have to try some of these.

  3. Renata says

    I would love to try Endive and get healthy inspiration from the Ripe Cookbook too! Love your new site as well! :)

  4. MaryB says

    I love endive and hardly ever use it. This is a reminder to me to use it more! I’m so glad I checked your site instead of counting on the RSS feed, which doesn’t seem to be working today. What a good giveaway!

  5. MaryB says

    The Pear and feta Bites on Discover Endive recipes looks wonderful and I want to try the braised endive with bacon, too. So many of the recipes look delicious.

  6. Marthalynn says

    I definitely want to try the WHITE BEANS WITH BACON AND ENDIVE SOUP. What an amazing resource or recipes! marthalynn16 at gmail

  7. Nichole W says

    Have to admit endive intimidates me…afraid it would be bitter. Willing to give it a go after reading your post.

  8. says

    Yum! I’ve worked with curly endive before but really don’t have much experience with endive. I’d love to work with this ingredient!

  9. Ellen R says

    From the Discover Endive website, I would love to try the Boursin in endive spears. I’m always looking for new low-carb appetizers to try, since so many traditional ones are bread-related.

  10. Ellen R says

    I’m a newer reader of your blog and first-time commenter. I absolutely love your recipes! I am transitioning my family to a primal/paleo way of eating and when we are ready, so many of your recipes will fit into our grain-free, low-carb diet. I loved your idea for the taco endive leaves, I went out and bought endive to try it. One of my favorite low carb meals is a taco salad, but to have a variation is so nice! I look forward to keeping up with your blog! Thanks so much!

    • Carolyn says

      You know, I’d love to go paleo/primal, but I just can’t see giving up the dairy! But so many of my things can be made with coconut oil or such and made over to the paleo-friendly diet. Enjoy!

      • Ellen R says

        In the version I’m doing, The Primal Blueprint by Mark Sisson, he allows moderate dairy. (Thank goodness!) I save my dairy for some yummy full-fat greek yogurt or cheese on entrees – it’s limited, but I do have some. And he says butter can be used generously. Completely giving up dairy would be totally out of the cards for me too!!!

        • Carolyn says

          Oh, good! Butter is one of my favourite things ever. Plus, I actually have a degree in human evolution (Masters) and the way I see it, human are opportunists when it comes to food. If ancient humans had killed a lactating female deer or buffalo, they may just have taken the milk after all. They wouldn’t have wasted anything! So that’s how I justify the dairy. I do greek yogurt and butter and full cream. No milk, though. Too carby!

          • Ellen R says

            What an interesting point you make! I am all about learning the science and theories around why primal/paelo (and low carb, low sugar in general) is the way we were meant to eat and this is cool to think about!

  11. Anonymous says

    Hi. First of all, I love the redesign of your blog. It’s easy on the eyes and easy to navigate. I’m ashamed that I’ve never posted a comment here before (or to any site for that matter!). But I had to let you know that the Endive en Jambon was delicious. Its savoriness and creaminess were delectable (the perfect balance of “jam” & “bon” you might say)…….and I’m not one to normally like cooked endive!

    Keep up the great work and know that you’ve got a fan in me.

  12. esskay says

    Everything looks so good on your website. I have to admit, I don’t use endive that often, but I love it grilled. I am going to make Nectarine, Prosciutto, and California Endive Salad with Honey-Thyme Vinaigrette as soon as Nectarine’s are in season on the East coast.

  13. Carmen says

    I don’t think I’ve ever tried endive before – this would be a great way to introduce my family to it. And thanks for the all the great recipe inspiration!

  14. Jeanna says

    I have been wanting to try endive due mostly to your delicious looking recipes but cant find it in the Midwest. A shipment would be awesome!

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