Endives with ham Recipe
Difficulty
level
1/5
level
1/5
Preparation
time
50 min
time
50 min
Heat treatment time
40 min
40 min
Ingredients list
- 6 very white endives
- 6 thin slices of country-style ham
- 50 g grated Comté or Swiss cheese
- 50 cl béchamel sauce
- Juice from one lemon
- 50 g butter
- Salt and pepper
Number of servings
4-6 servingsJar suggestion
OU
Preparation
- Clean the endives without washing them (remove any damaged leaves) and cut off their stems.
- In a stockpot, put 30 g of butter, the lemon juice, 500 ml of water and the endives. Cover and bring to a boil on high heat, then cook for 30 minutes on medium heat. Drain the endives and set aside to cool.
- At the same time, reduce the béchamel sauce for 5 minutes on low heat, then add the cheese, the rest of the butter, and salt and pepper. Mix well.
- Roll the endives in the slices of ham and carefully arrange them vertically in the terrines.
- Pour the hot béchamel sauce in the terrines up to 2 cm from the rim.
- Close and immediately sterilise for 40 minutes at 100°C.