Baked chicory and ham

Overview

Endive saujambon is a famous dish in northern France. The first time Juju tried it was when he learned it from his mother-in-law a year ago. Endive is a kind of bitter cabbage commonly seen in French cuisine. Wrap a whole endive with ham and then pour in fragrant French white sauce. It is nutritious and low in calories. It is Juju’s favorite dish~

Tags

• home cooking
• private kitchen
• children
• summer recipes
• dinner
• candlelight dinner
• butter
• chicory
• flour
• ham
• shredded cheese
• milk
• salt

Ingredients

Steps

1. 1 Pour water and a spoonful of salt into the pot, remove the outer layer of leaves from the endive, wash and cook them thoroughly (be sure to cook them thoroughly, otherwise the bitter taste of the chicory will be very strong, cook until the chicory shrinks a lot and becomes very soft)

   

2. 2 On low heat, put butter in the pot, wait until the butter is completely melted and pour in the flour

   

3. 3 Mix flour and butter evenly

   

4. 4 Pour 500 ml of milk in 3 batches. Stir evenly after each pour, and heat over low heat until thickened. Then continue to pour in the remaining milk. Finally, dip a spoon into some white sauce and draw a line on it with your finger. If you can draw a clean and obvious line, it means the white sauce is ready

   

5. 5 After making the white sauce, pour in 60g of cheese, stir evenly, and put it in the pot when the cheese is melted

   

6. 6 Wrap cooked chicory with ham and place in baking dish

   

7. 7 Pour in the white sauce again, so that more than 2/3 of the endive ham roll is soaked in the white sauce. (Juju baked it in two trays, so the white sauce was not enough to cover 2/3, and found that there were some shadows that affected the taste.) Sprinkle the remaining 40g of shredded cheese on top, and bake in an oven preheated to 180 degrees for 20 minutes.