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Want to taste a typical dish of the winter season? Chef Christophe gives you all his tips for concocting delicious endives with ham. Perfectly caramelized endives, wrapped in slices of flavorful ham, make this dish a true comfort food for Sunday evenings. As proof, many readers of 750g have already succumbed to this recipe. So to do the same, the chef guides you step by step to prepare this dish reminiscent of childhood.

Preparation of endives:

  1. Remove the first leaf from the endives.
  2. Remove the core with the tip of a knife.
  3. Wipe the endives with a damp paper towel.

Cooking endives:

  1. Place the endives in the pressure cooker basket.
  2. Pour a little water into the casserole dish so that they steam.
  3. Cook them for no more than 10 to 12 minutes.
  4. After cooking, place the endives tips down in the basket to let them drain.

Preparation of the béchamel:

  1. To make the béchamel, melt the butter over low heat and add the flour all at once. Stir and cook everything for 4 minutes. Pour in the cold milk little by little while mixing.
  2. Season with pepper, salt and nutmeg. When it is boiling, let it cook for 1 minute then stop cooking.

Assembling endives with ham:

  1. Preheat the oven to 200°C
  2. When the endives are drained, season them with salt and pepper.
  3. Wrap each endive tightly in a slice of ham.

Cooking endives with ham:

  1. Oil the bottom and sides of the dish with a brush.
  2. Pour ½ cm of béchamel into the bottom of the dish.
  3. Arrange the endives with ham on the béchamel.
  4. Brush with the remaining béchamel.
  5. Sprinkle with grated cheese.
  6. Bake at 200°C for 10 to 12 minutes.

Dressing the endives with ham:

Bring the endives arranged in the dish and serve on the plate once at the table. These can be accompanied by a good green salad.


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