Recipes
Chicorée with Béchamel Sauce – Endives à la Béchamel (3 servings)
What you need:
3 large chicorées
6 slices of ham
7 oz (200 g) of grated emmenthal cheese
3 tablespoons of flour
3 tablespoons of butter
some milk
salt and pepper
a pinch of ground nutmeg
butter for the backing pan
How to make it:
1. Boil your chicorées in water until they are cooked. They have to be tender when you poke your knife in.
2. Drain and wait. It is better to do it at lunch time for the evening. The salad retains a lot of water.
3. When ready to use, take a paper towel and squeeze left over water.
4. Take some ham and put around each chicorée. It has to cover the salad completely. If you have children, you can cut the salad in two. The size will be perfect for a young child.
5. Butter your pan and lay the chicorée with ham.
6. Make enough béchamel sauce to cover your chicorées: melt your butter and then add your flour (same amount of butter for each spoon of flour). I used about 3 tablespoons of flour for 3 tablespoons of butter. Add milk and stir constantly till it thickens. Add as much milk as needed to have the thickness you desire. Add pepper, salt and a bit of nutmeg.
7. Cover the chicorées with the sauce and add the emmenthal cheese.
9. Bake in a preheated oven at about 428 F (220 C) for about 20 minutes or until the cheese is golden brown.
It is excellent with a field salad.
Enjoy!
