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Sunday, April 24, 2011

Witlof in Jalapeno-Cheese Sauce

Witlof in Jalapeno-Cheese Sauce

Witlof (Belgium Endive) apparently just translates to "White leaf" in Dutch. It has a nice delicate flavor, crunchy and juicy. I like it lightly sautéed or baked so it retains its crunch and yet is not too raw.

I still fondly remember Witlof and Banana dish a (Dutch) friend made for us up in Winlaw B.C., and I was hoping to make it this time. But, ended up making a cheese sauce with jalapeños that tasted quite like D's favorite Ema Datsi.

Witlof in Jalapeno-Cheese Sauce

The serving here is for two portions - one witlof head per person. Adjust quantities for making a larger batch.

2 witlofs, cut in half length-wise with root intact
2 jalapeños, seeded, sliced
½ medium onion sliced thin (optional)
1 cup fresh grated Colby Jack cheese
½ cup fresh grated aged Cheddar
¼ cup fresh grated Bergenost cheese (optional, for garnish)
¼ cup milk
¼ cup Smart Butter™ Omega Lite (or butter, if preferred)
1 Tbsp canola oil (or butter if preferred)

  1. Heat the milk, butter, cheeses, Smart Butter, jalapeños in a pan over medium low heat, stirring often till cheeses melt and the sauce comes together
  2. Heat the oil in a pan, place the witlof cut side down and allow to brown a bit
  3. Add the cheese sauce and simmer a bit longer
  4. Serve hot off the pan

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