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Belgian Endive and Ham Rolls with Béchamel
A classic Belgian appetizer or light meal where tender Belgian endive (chicons) are wrapped in ham, baked in a creamy béchamel sauce, and often topped with cheese.
🧂 Składniki
- 4 medium Belgian endives (chicons)(trimmed and cored)
- 8 thin Cooked ham slices
- 3 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Milk(warmed)
- 1/4 tsp Nutmeg(freshly grated)
- to taste Salt
- to taste White pepper
- 1/2 cup Gruyère cheese(grated (optional))
👨🍳 Instrukcje
- 1
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- 2
Blanch the endive hearts in boiling water for 2-3 minutes to soften them slightly. Drain well and pat dry.
- 3
Wrap each blanched endive heart with two slices of ham, tucking in the ends to form a neat roll.
- 4
Arrange the ham-wrapped endives in the prepared baking dish.
- 5
To make the béchamel sauce: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux.
- 6
Gradually whisk in the warmed milk until smooth. Bring to a simmer, stirring constantly, until the sauce thickens. Cook for about 5 minutes.
- 7
Season the béchamel with nutmeg, salt, and white pepper to taste.
- 8
Pour the béchamel sauce evenly over the endive and ham rolls in the baking dish.
- 9
If using, sprinkle the grated Gruyère cheese over the top.
- 10
Bake for 20-25 minutes, or until the sauce is bubbly and lightly golden.
💡 Wskazówki profesjonalistów
- ✓Ensure the endives are well-drained to prevent a watery sauce.
- ✓Warming the milk helps create a smoother béchamel.
- ✓Don't overcook the endives during blanching, as they will continue to cook in the oven.
✨ Pomysły na urozmaicenie
Inspiracja do stworzenia własnej wersji tego przepisu
- Add a pinch of cayenne pepper to the béchamel for a slight kick.
- Use prosciutto instead of ham for a different flavor profile.
- Add a layer of cooked mushrooms to the bottom of the baking dish before arranging the rolls.