Also known as Belgian endives, witloof by the Dutch speaking Belgians and chicon by the French speaking Belgians.
They are called Belgian endives because the technique for growing blanched endives was accidentally discovered in the 1850s in the Josaphat valley in Schaerbeek, Belgium.
Leaf chicory
20/09/08
Attention ! Only the soil in and around the region of Kampenhout (Belgium) has the perfect mix of clay, sand and chalk to cultivate a tasty endive. You may find endives from France or the Netherlands but aside their physical appearance they can in no way be compared to the real stuff. Ask any chef in the world he/she will confirm this bold statement fact.
The smooth, creamy white leaves may be served stuffed, baked, boiled, cooked, or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste. The harder inner part of the stem, at the bottom of the head, should be cut out before cooking to prevent bitterness.
Recipes with Belgian endives : BelgoGreekFrench starter
