Roasted Bone Marrow With Caramelized White Turnip
I’m a big fan of bone marrow in the winter. Combined with the turnip it gives you that comforting-feel-good warm feeling, just perfect to get through a cold grey winter day.
Brussels Sprouts in Beer (Belgium)
I used this recipe for week 26 of my food blog, “Travel by Stove.” I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I’m not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. Please beware: I didn’t like this recipe because I find Brussels sprouts bitter enough without the addition of dark beer. You need to be a fan of that bitter flavor to appreciate this dish. If you don’t think you are, please don’t make this.
Belgian Chicons Au Gratin (Endives Au Gratin)
These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.
Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)
This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes.
Chicory/Witlof With Gruyere and Ham
I love the distinctive tastes of gruyere cheese, chicory and ham together and regularly make this in the winter as a main course to warm everyone up from top to toe when the rain is lashing down outside and they come in from the cold, … hearty comfort food 🙂 Gruyere cheese gives this recipe a flavour all of its own. Enjoy!
