Preperation time: 15 minutes
Cooking time: 30 minutes
- 1 apple (preferably Granny Smith)
- 1 cube chicken stock
- 1 to 1,5 l milk
- 1 onion or 2 shallots
- 1 clove garlic
- 2 tbsps. curry powder
- 1 tsps. celery salt
- 50 g butter
- 50 g flour
- salt & pepper
Peel the apple, remove the core and cut in in small pieces. Peel and grate the garlic, peel the onion and cut small. Braise the onions in the butter. Add the apple and the garlic and braise for 4-5 minutes making sure not to burn the mix, make sure it does not get brown.
Sprinkle the curry powder with the celery salt and the flour over the onions. Braise for another short time, 2 minutes or so, continuously stir slowly now since this will burn fast.
Add 0,5 milk and the chicken stock. Bring the milk to boiling while stirring. When it cooks, add milk to get to the right sauce thickness. Let the sauce simmer until the apples are soft.
Mix the sauce and add pepper to your liking. Most of the times, no salt is needed because of the herbs and the chicken stock.
Definitely the secret to the recipe is the pinch of celery salt.
We started to mix the sauce for our daughter, when she was young she didn’t like onions. When you mix the sauce, the apples make it kind of velvety. We love this sauce with white Tai rice and ‘chicken in the pot’ from an earlier post or grilled chicken.
I dedicate this recipe to my dearest friend who reads my blogs so carefully and kindly points out all my spelling mistakes.
The ingredients: for 4 persons
- 8 stumps of witloof
- 8 slices of cooked ham
- 1 L milk
- 50 g flower
- 50 g butter
- 300 g grated cheese
- salt & pepper
Clean the witloof by removing the outside leafs and take out the heart at the bottom of the stumb. The heart of the witloof is what leaves a bitter taste. Steam the witloof until the stumbs are tender and let them leak out.
Melt the butter (don’t let it become brown) and add the flower while stirring with a whisk. Continue stirring until the flower is cooked a bit. Add 0.5 l milk and keep on stirring slowly until the sauce starts to boil. Flower and milk combinations have the tendency to burn on the bottom of the cooking pot, so don’t put the heat too high. When the sauce starts boiling, it thickens, now add more milk while stirring until you reach the preferred consistency. Add pepper, salt and lots of grated nutmeg. This sauce is also called a béchamel.
Remove the pot from the fire and melt the cheese into the sauce while stirring. Leave some cheese to cover the platter later.
Roll up each stump of witloof in a slice of cooked ham and arrange them nicely side by side in a baking dish. Poor the cheese sauce over the witloof and sprinkle the rest of the cheese on top.
Put the dish in a preheated oven of 180°C. Cook it about half an hour until you start to see cooking bubbles rising from the bottom of the dish, and then grill it for about 10-15 minutes to crisp the top.
Serve with mashed potatoes.
This is one of our best kept secrets. We eat this with a drop of ketchup. Yes, ketchup! You’ll be surprised how the tastes of the mashed potatoes, the witlof, the ham and the cheese blends with the tomato taste.