Chicory rolls in Madeira sauce — Belgian endives in Madeira sauce

When the leaves begin to fall and the crisp autumn evenings set in, there is nothing as comforting as a typical Belgian dish that embraces the warmth of the season. Belgian endives in Madeira sauce is a delightful variation on the classic chicory rolls in cheese sauce. In this version, the cheese sauce is replaced by the equally refined and rich Madeira sauce. This dish embodies autumn with its deep, full flavors and offers a delicious twist on a beloved classic. Perfect for a cozy dinner during the cooler months.

How to make Belgian endives in Madeira sauce?

Actually, Belgian endives in Madeira sauce are very easy to make. Although it requires some time, complexity is really low. And the best part of all, you can prepare it in advance. So if you have guests, you only have to place it for 15-20 minutes in the oven before serving.

Preparing the wrapped Belgian endives

We start with the Belgian endives, removing the bottom part of the stalk. This remains hard and bitter, which we don't want. Then we melt some butter in a pan and stew the Belgian endives for about 15 minutes, until it is tender-crisp. Place a lid on the pan to speed up the cooking process and to retain the moisture. Since they have to go in the oven afterwards, we don't want them to stew until completely soft. Meanwhile, we can already finely chop the shallots and the mushrooms.

Now grease an oven dish with a little bit of olive oil. Roll the Belgian endives in a slice of cooked ham and place them in the oven dish.

Preparing the Madeira sauce

As mentioned, while the Belgian endive stalks are stewing, we can start with the preparations for the Madeira sauce. This involves a little bit of chopping. First peel the shallots and cut them into small pieces. Then slice the mushrooms.

After we have placed the wrapped Belgian endives in the oven dish, we can use the same pan to stew the shallots and the mushrooms. Add a tablespoon of olive oil and then sauté the shallots for a minute. Then add the mushrooms and let them stew gently with a lid on the pan.

In the meantime, we can prepare the Madeira sauce. For that, we first melt the butter in a pan. When it starts to bubble, add the flour to the butter. Mix well, and cook the flour in the butter for a short while.

Next, add the diced tomatoes to the roux. Mix everything well again and then continue adding the (beef)broth and the Madeira wine. Now mix everything well and bring the sauce to a boil. Then add the shallots and the mushrooms. Now let the Madeira sauce simmer for 10 minutes. In the meantime you could already peel and dice some potatoes for a puree.

Finishing the Belgian endives in Madeira sauce

Preheat the oven to 180°C (fan). Meanwhile distribute the Madeira sauce over the wrapped Belgian endives in the oven dish.

Once the oven is up to temperature, place the dish in the oven for 15 minutes. If you did prepare the oven dish one day in advance, you might bake it for 20 minutes instead. As it will need some more time to heat through when fully cooled.

While the dish is in the oven you have enough time to make some mashed potatoes. Boil or steam the diced potatoes for 10 minutes. Diced in small cubes the potatoes will be ready much faster. Then mash them into a puree with some nutmeg, pepper, salt and an egg.

To serve, create a long bed of the puree on the plates. Arrange the wrapped Belgian endives on top of it. Then pour some of the delicious Madeira sauce over it.

What is Madeira sauce?

As far as I'm concerned, the chicory, or Belgian endives as we call them, remains the star of the recipe. They are always the star in any recipe where they are used. But the real surprise is of course the setting with the Madeira sauce. Traditionally, you will serve wrapped Belgian endives in a cheese sauce. Or you might prepare them in a stew with meatballs. And Madeira sauce is traditionally served with ox tongue, beef or poultry. But here we have chosen to create a unique combination of two Belgian classics.

Most people will know that Madeira is a volcanic island in the Atlantic. Perfect for hiking Holidays. And the most famous Portuguese soccer players actually was born in Funchal, the capital. And of course it is known for the dessert wine named after this volcanic island. But how did it end up in a Belgian sauce that is almost more famous than the wine itself? Something we want to find out!

The first mentions of Madeira sauce

And indeed, believe it or not, but Madeira sauce has Belgian roots! It is first mentioned in 1903, when served at a banquet of prince Albert I, who would later become the 3rd king of Belgium. A festive sauce for special occasions. And so it made its way through Belgian society. By the 1950s this deep red sauce had become a classic at wedding feasts.

Madeira sauce nowadays

This distinctive and noble sauce, with its unique flavor, has meanwhile fully entered mainstream kitchen. You won't find a TV chef that has not some creations with Madeira sauce in his/her repertoire. Mostly they will prepare it with (ox)tongue (the real classic), veal or poultry. But this recipe for Belgian endives in Madeira sauce is truly unique!

Are you ready to read more about Madeira sauce? Then have a read of the following articles:

More surprising.chicory

As mentioned, Belgian endives are naturally the star of this recipe. Not surprising, of course, as it is my favorite autumn vegetable. Only in this season you can buy the real soil-grown Belgian endives. But also in other seasons, I am drawn to this fantastic vegetable. So check out these recipes with chicory/Belgian endives:

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.