Endives With Ham
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
Ingredients
- 4Belgian endives, halved vertically
- 9tablespoons unsalted butter, more for baking dish
- Juice of 1 lemon
- Pinch sugar
- Salt and ground white pepper
- 2cups dry white wine
- 3tablespoons flour
- 2cups whole milk, warmed
- 4⅛-inch-thick slices, or about ½ pound, cooked ham (jambon de Paris, prosciutto cotto or unsmoked Virginia ham)
- 4ounces coarsely grated Gruyère or Comté cheese
Nutritional analysis per serving (4 servings)
595 calories; 42 grams fat; 25 grams saturated fat; 1 gram trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 3 grams dietary fiber; 8 grams sugars; 17 grams protein; 933 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove outer layer of leaves from endives. Trim bottoms, and carve a V shape in cut side to remove cores. Place endives cut side down in a single layer in a sauté pan. Dot with 1 tablespoon butter, sprinkle with lemon juice and season with sugar, salt and pepper. Add wine and about 1 cup water to barely cover endives. Cut a circle of parchment to fit into pan and place on endives. Bring to a simmer and cook 20 minutes, until tender. Remove from heat, and cool in liquid.
- Step 2
Melt remaining butter in a saucepan. Whisk in flour and cook, stirring, over low heat for 5 minutes. Slowly whisk in warm milk, beating constantly, about 10 minutes, until béchamel sauce is thick and smooth. Season with salt and pepper.
- Step 3
Lightly butter a baking dish to hold endives in a single layer. Drain endives, and pat dry on paper towel. Cut ham slices in half, and wrap endive halves in ham. Place seam side down in baking dish. Spoon béchamel over and around roll-ups. Sprinkle with cheese. Set aside until shortly before serving. Refrigerate dish if waiting more than 1 hour, but bring to room temperature before baking.
- Step 4
Heat oven to 400 degrees. Bake 6 to 8 minutes, until sauce is bubbling. Briefly place dish under broiler to lightly brown top. Serve hot.
Private Notes
Comments
Lovely dish, though very rich. I made a few modifications. I used 1/2 water - 1/2 white vermouth to poach with slivered orange rind added to the liquid, which came up 1/2 way on the halves, plus the butter, s and p. The poaching at low simmer took the full 20 minutes, and I used a pan lid not parchment. I fully wrapped each half in thinly sliced prosciutto cotto and made a standard bechamel. Lots of cheese. After 8 minutes at 400 the sauce was bubbling. Then broil.
Made recipe as is and while delicious, it quite extravagant preparation of a rustic dish. I have relatives who live in Belgium and they make a simpler version of this dish which I personally prefer. For them, the methods are the same but the endives are boiled in water only. Said water is added to the roux instead of milk.