Endives au Jambon

Endives au Jambon: Step by Step

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1. Trim the chicory and cut a small cone out of the base of each, which is where most of the bitterness sits.

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2. Melt the butter in a wide pan, lay the chicory in it, and add the sugar, lemon, salt and water. Cover and braise 25 minutes, turning once, until completely tender.

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3. Lift them out and press them gently between two tea towels until they stop giving water. Be firm about this.

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4. Make the béchamel: melt the butter, stir in the flour, cook 3 minutes, then add the milk gradually, whisking. Cook 8 minutes until thick. Season with nutmeg, salt and pepper.

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5. Heat the oven to 200°C / 400°F. Wrap each chicory in a slice of ham and lay them in a buttered dish.

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6. Pour the béchamel over and scatter with the Gruyère.

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7. Bake 30 minutes, until browned and bubbling. Rest 5 minutes before serving.

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Keep an Eye on These

1. Cut the cone out of the base — that is where the bitterness concentrates.
2. Press the braised chicory dry or the dish floods.
3. Sugar and lemon temper the bitterness rather than removing it.

On the Table Alongside

Boiled potatoes · Green salad · A glass of Alsace white

Sides from the same cuisine on this site: French Baguette, Fougasse, French Lentils.

Keeping Endives au Jambon

Refrigerated for 3 days. Reheat at 180°C / 356°F for 20 minutes. It freezes for 2 months.

Endives au Jambon Nutrition

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: part of the energy comes from foods, or weights per item, with no recorded source. How the figures are worked out.