Endive Bechamel

Name: Endive Bechamel
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Cuisine: French
Ingredients: 9 whole endives; 5 tablespoon (75 g) butter + 1 tablespoon (15 g) for greasing the casserole dish; ¼ cup (30 g) flour; 3 cups (700 ml) milk; ¾ teaspoon (3.75 ml) salt; Freshly cracked pepper to taste; Pinch of nutmeg; 2 cloves garlic, minced; 9 pieces of black forest ham; 1 cup (240 ml) Gruyere cheese, grated; 1 teaspoon (5 ml) Dijon Mustard; 1 tablespoon (15 ml) white wine vinegar (or red wine vinegar works too!); 4 tablespoon (60 ml) grape seed oil (or olive oil); 1 shallot, minced; salt and pepper to taste

11 steps

Prep:40minCook:35min

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

Updated at: Tue, 06 Feb 2024 12:32:34 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories594.3 kcal (30%)

Total Fat39.4 g (56%)

Carbs36.9 g (14%)

Sugars10.2 g (11%)

Protein30.4 g (61%)

Sodium1398.5 mg (70%)

Fiber21.7 g (77%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

9endives

whole

75gbutter

+ 1 tablespoon, for greasing the casserole dish

¼ cupflour

700mlmilk

3.75mlsalt

freshly cracked pepper

9 piecesblack forest ham

1 cupGruyere cheese

grated

5mlDijon Mustard

15mlwhite wine vinegar

or red wine vinegar works too!)

60mlgrape seed oil

Instructions

Step 1

Pre-Heat oven to 375F (190C)

Step 2

Grease a 9 x 14 casserole with 1 tablespoon 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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