Endives au Jambon

Method

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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.

   Mark done

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.

   Mark done

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

   Mark done

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.

   Mark done

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.

   Mark done

Chef’s Tips

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

Pairing Suggestions

• Boiled potatoes
• Green salad
• A glass of Alsace white

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.