Witlof, also known as Belgian endive, is a leafy vegetable that is part of the endive family. It is a much-loved vegetable in the Netherlands and is one of the three types of cultivated chicory. The name of this vegetable can be confusing, and it is called either witloof or chicory in New Zealand. Witlof is extremely low in carbohydrates, making it ideal for those on low-carb diets. It can be used raw or cooked in endless ways. Here are some ways to use witlof:

• Caramelize witlof in a little butter with maple syrup and sherry vinegar. Serve with pike perch and baked ceps (porcini mushrooms).
• Make stamppot with mashed potatoes and finely sliced raw witlof and serve it with veal sweetbreads, mushroom salsa, and aged boerenkaas.
• Sauté witlof in butter until soft and then cook it with Trappist beer, honey, and sage until caramelized.
• Make a salad by mixing julienned witlof with sour cream, pear, walnuts, and crisp-baked pancetta.
• Bake a witlof tarte tatin prepared with date syrup, aceto balsamico (balsamic vinegar), and thyme.
• Stew witlof in butter with orange juice and zest and lemongrass and serve with grilled salmon and hollandaise sauce.
• Make a salad with raw witlof, and serve with a yogurt and chive dressing, green apple, and herring.

Witlof is also grown for its tightly-folded heads, which are blanched to prevent chlorophyll from forming in the developing heads. It is available all winter, long after most lettuce, cabbage, and other makings have been used or gone by.