MAIN INGREDIENTS
Asparagus a la Flamande is a Flemish dish consisting of cooked white asparagus topped with a combination of mashed hard-boiled eggs, butter, lemon juice, and parsley. There are other variations on the dish, so some cooks like to add ham, salmon, or shrimps as toppings.
It is recommended to additionally flavor this elegant dish with a sprinkle of smoked coarse salt on top.
One of the most popular meals in Belgium is a potato-based side dish known as stoemp. It consists of mashed potatoes enhanced by the addition of other vegetables such as carrots and leeks. They are boiled or fried, mixed, and then puréed with mashed potatoes.
Optional ingredients include fried onions, shallots, bacon, or various herbs. Stoemp has been present in Belgian cuisine since the 19th century, and it is believed that it was developed during the times of hardship when meat was scarce, and leftover food was used to prepare new, tasty meals.
MAIN INGREDIENTS
Chicon au gratin is a classic Belgian dish consisting of braised endives that are rolled in ham slices, then covered with Gruyère cheese and white sauce. The dish is a true representative of comfort food and is especially popular during the cold winter months.
Traditionally, the dish is served with mashed potatoes on the side or baked as a casserole.
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