Braised Endives with Ham
Endives braisées au Jambon
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INGREDIENTS 12 Belgian endives
1/2 cup butter
2 teaspoons sugar
Salt and pepper, to taste
1 tablespoon flour
2/3 cup milk
1 cup heavy whipping cream
2 cups grated Gruyere cheese
Grated nutmeg
12 slices cooked hamWipe endives with a damp paper towel. With a pointed knife, remove the hard part from the base of the leaves by hollowing out the center.
Melt 2 tablespoons butter in a nonstick frying pan. Add the endives, sprinkle with sugar, salt and pepper to taste. Cook about 40 minutes over medium-low heat (the endives should be lightly browned and soft).
Meanwhile, melt 1 tablespoon butter in a saucepan. Add the flour and cook 1 minute, stirring constantly. Gradually add the milk and continue to stir. Cook until thickened. Add the whipping cream, 1/3 cup grated cheese, a pinch of nutmeg and salt and pepper to taste. Leave to cook another 5 minutes, stirring continuously.
Preheat the oven to 425 degrees.
Lay the slices of ham flat; sprinkle them with 1/3 cup grated cheese; top each slice with an endive, roll them up and arrange the rolls in a buttered ovenproof dish. Cover them with the sauce and sprinkle them with the remaining 1/3 cup of gruyere.
Bake for about 30 minutes. Serve hot in the cooking dish.
Makes 6 servings