The best use of béchamel. This recipe is also called “chicon-gratin” in Belgium! The endive season begins in October and continues all winter until spring.
Ingredients for 4 persons
- 4 endives
- 25 g unsalted butter
- 40 g of flour
- 50 cl of milk
- 1 handful of grated Emmental
- 4 slices of white ham
- Salt and pepper
Preparation: 15 minutes.
Cooking: 10 minutes.
Rinse the endives and cut off their stems. Ideally steam them for 10 minutes.
Meanwhile, prepare the béchamel: melt half the butter in a saucepan, then gradually add the flour while mixing. Gradually pour in the milk, stirring constantly to avoid lumps. Simmer for 5 minutes, then add the rest of the butter in small pieces. Mix again, salt and pepper.
Drain the cooked endive, roll them up in the slices of ham and place them in a gratin dish. Cover generously with the béchamel, sprinkle with the grated Emmental, then grill them until the surface is well browned.
Buttered, by Gala Collette and Victor Coutard, First, 168 pages, 19.95 euros.
Find here all the recipes of World.