Chicory – ham rolls, baked

Ingredients for 4 servings:

• 1 kg chicory
• 6 slices of cooked ham
• 45 g cornstarch (Maizena, Gustin)
• ½ liter of milk
• Broth, granulated or herbal salt
• Pepper, ground
• Nutmeg or mace, ground
• 2 egg yolks
• 100 g grated cheese (e.g. Emmental, mountain cheese or Gruyère)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 55 minutes

Chicons au gratin / Endives à la Béchamel

Clean the chicory and cut out the bitter stalk in a wedge shape. Blanch in boiling water for 5 minutes, then discard the cooking water. Refill the saucepan with water, add the granulated stock, and simmer the chicory for 15 minutes. Drain well and dry with kitchen paper if necessary. Grease a baking dish. Wrap the chicory in ham and add it. Prepare the sauce: In a saucepan, mix cold milk with the cornstarch, season with herb salt, pepper, and nutmeg/nutmeg flower, and bring to a boil for 1 minute while stirring. Remove the pan from the heat and add the 2 egg yolks, stirring vigorously. Finally, fold in 25g of the grated cheese. Cover the chicory with the sauce, sprinkle with the remaining grated cheese, and bake for about 25 minutes at 175°C. Tip: For a more festive finish, use smoked salmon instead of ham. This dish also tastes delicious with the white part of the leek, which has a sweeter flavor than the slightly bitter chicory. It goes well with mashed potatoes.