ReceptnaptárEndives au jambon gratinées (chicory wrapped in ham, gratinated)
Endives au jambon (ham and endive gratin) is a traditional winter dish from northern France and Belgium: bittersweet chicory braised until tender, wrapped in ham and baked in béchamel. The bitterness mellows in the cheesy sauce. Removing the bitter core and draining well are the tricks.
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Ingredients
Method
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- Trim the endives and cut out the bitter core at the base. Braise in butter with lemon juice, sugar and 1 dl water, covered, over low heat for 20-25 minutes until tender.
- Lift out, drain well and blot on paper towels (this is important, otherwise the dish will be watery).
- For the béchamel, melt the butter, cook the flour for 2 minutes, gradually whisk in the warm milk and cook for 8-10 minutes. Season with salt, pepper and nutmeg and stir in half the cheese.
- Wrap each endive in a slice of ham and lay in a buttered baking dish.
- Pour over the béchamel and sprinkle with the remaining cheese.
- Bake at 200 °C (fan oven 180 °C) for 20-25 minutes until golden and bubbling.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Cut out the bitter core.
- Braise until tender and drain well.
- Nutmeg belongs in béchamel.
- Best when gratinéed.
Frequently asked questions
Too bitter?
Lemon juice and sugar in the braise reduce bitterness.
Can it be made ahead?
Assembled, 1 day in the fridge.
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