Gratin D’endives Ardennaise
This recipe is supposedly from the Le Coq au Vin, Brussels, Belgium, according to an old newspaper clipping from the 1960’s. Modified to reflect modern tastes.
Celery Root and Potato Purée
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth writes, “The strong peppery flavor of the celery root marries extremely well with the sweetness of the potato, giving the purée a depth of flavor that is haunting and almost addictive.” She’s right.
Fennel-Tomato Soup
A simple and light vegetable soup, great for lunch or as an appetizer. The fennel is complemented nicely with tomatoes, potatoes and a bit of garlic; even people who are usually not very fond of the anise-like taste of fennel might enjoy this soup. This recipe comes from a classic Belgian cookbook and I make it pretty often.
Deep-Fried Potato Croquettes
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Labor intensive, somewhat messy and time-consuming to make, but people rave about these. Golden brown and crunchy on the outside, then mashed potato heaven inside. I’ve done what Ruth recommends: make the croquettes the day before, and just do the deep frying at dinner time.
Belgian Endive Au Gratin
Make and share this Belgian Endive Au Gratin recipe from Food.com.
