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Braised Endives with Ham
Endives braisées au Jambon
A Recipe From: Nord-Pas-de-Calais
A flavorful winter gratin.

Skill Level: Average
Serves: 6

Wipe 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 Tbsp butter in a non-stick 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 Tbsp butter in a saucepan. Add the flour and cook one 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 425ºF. 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 gruyère. Bake for about 30 minutes. Serve hot in the cooking dish.

Sylvaine's tips
When selecting Belgian endives, make sure that the leaves are white/pale yellow. Those with green leaves have not been protected from light and will be bitter. In Belgium and in the North of France, they are also called "chicons".

Recipe Contributed By
Joie de Vivre

Recipe Category: Appetizer

12 Belgian endives
1/2 cup of butter
2 tsp sugar
Salt and pepper
1 Tbsp flour
2/3 cup milk
2 cups grated Gruyère cheese
1 cup heavy whipping cream
Grated nutmeg
12 slices cooked ham

Wine Pairings

wine Bourgogne Aligoté

wine Sauvignon Blanc