Endive Bechamel

Endive Bechamel is a classic dish from my husband's childhood that is still one of his favorite family dinners.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Pre-Heat oven to 375F (190C)

Step 2

Grease a 9 x 14 casserole with 1 tbsp of butter.

Step 3

Core the bottom of each endive by slicing an upside-down ‘V” out of each endive bottom. This will remove the toughest part of the core. But don’t cut too much or the endive will begin to fall apart.

Step 4

Place it in the bottom of the casserole and roast for 20 mins in the oven. Set aside to cool while you make the béchamel sauce.

Step 5

In a large pan, I like to use a wide deep skillet for this. Melt the butter until foamy. Then add the flour whisking until a paste forms. Cook the paste for about 1 minute.

Step 6

Then add the milk slowly whisking all the while until combined. Heat on medium-high until the sauce thickens and is smooth. 3-4 mins.

Step 7

Season with salt, pepper, nutmeg, and garlic. Set aside to cool slightly.

Step 8

Meanwhile wrap 1 piece of ham around each endive. Place back in the casserole snugly.

Step 9

Pour sauce evenly across all the endive. Top with grated gruyere cheese.

Step 10

Bake for 35-40mins until cheese is browned and sauce is bubbly.

Step 11

For Vinaigrette: Combine mustard and vinegar and whisk until smooth. Then slowly add in oil until thickened and smooth. Add shallot and season with salt and pepper to taste.

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