Endives with ham Recipe

WHEN IT’S ENDIVE SEASON, TRY THIS RECIPE. YOU WON’T BE DISAPPOINTED! SNUGGLED UP IN THEIR JAR, THEY WILL KEEP THEIR TENDER TEXTURE AND RICH FLAVOUR. THE GOURMET BÉCHAMEL SAUCE WILL ALSO DAZZLE YOUR TASTE BUDS.


Difficulty
level

Users
rating

Preparation
time

50 min
Heat treatment time
40 min


Endives with ham

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 servings

Jar suggestion

Le Parfait Super Terrines
OU
Le Parfait Familia Wiss Terrines
All products


Preparation

  1. Clean the endives without washing them (remove any damaged leaves) and cut off their stems.
  2. 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.
  3. 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.
  4. Roll the endives in the slices of ham and carefully arrange them vertically in the terrines.
  5. Pour the hot béchamel sauce in the terrines up to 2 cm from the rim.
  6. Close and immediately sterilise for 40 minutes at 100°C.

Rate this recipe


Comments

0

comment on this recipe


* Mandatory fields