Chicory is versatile, a traditional vegetable loved by many across Europe. In Belgium, Flanders and northern France they produce a variety called endive, a white vegetable known as chicon, witloof (white leaf) and Brussels endive. They combine it with ham and cheese to make a heavenly dish.
Endive, 1 head per diner Ham, 1 slice per head Béchamel sauce made with gruyère or edam cheese 25 g sugar Pepper Salt Gruyère or comté, grated Nutmeg, grated
Preheat oven to 180°C.
Wash endive, removing bad leaves and hard root, braise or steam for ten minutes, leave to cool.
Roll each endive head in a slice of ham, place in a casserole dish, and fill the spaces between the heads with béchamel sauce.
Season with salt and pepper.
Bake for 40 minutes, sprinkling cheese on top after 25 minutes, and cook until a golden skin has formed. Finish with nutmeg.
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