Ingredients
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4 large endives
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1/2 tsp Salt
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4 slices Parisian Ham
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Mornay Sauce:
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1/4 cup unsalted butter
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1/2 cup all purpose flour
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2 cups Milk
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1/2 tsp Salt
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1/2 tsp black pepper
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1/4 tsp nutmeg
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1/2 cup Emmental cheeseor Gruyere
Directions
This Belgian dish is quite simple – a slice of cooked ham, with boiled endives and topped with a cheesey, rich Mornay sauce. A Mornay sauce is essentially a bechamel (flour, butter and milk) thickened with cheese and sometimes onion.
This dish includes endives which are a nutrient dense vegetable that grow in the fall and winter months in Belgium and parts of Europe. It is also a great way to get your kids to eat their veggies and have some quality time with the family while preparing the dish.
Preparation:
- Preheat your oven to 395° F (200° C) with a rack in the middle.
- Bring a large pot of water to a boil. Add the endives and salt, and simmer for 45 minutes until the endives are fork-tender.
- Take the endives out and transfer them to a colander to drain and cool. Once the endives are cool enough to handle, squeeze them gently (leaf-side down) over the sink to drain all the excess water. Squeeze them as much as possible, but without damaging them. Set aside.
- To make the Mornay sauce, melt the butter in a medium saucepan over a medium heat. Sprinkle in the flour and cook for 1 minute stirring continuously with a wooden spoon until a thick paste forms that leaves the edges of the pan clean.
- Switch to a whisk and add the milk slowly, stirring constantly. Bring to a slow boil and keep stirring until the sauce thickens.
- Remove from the heat and stir in the grated cheese, black pepper, and nutmeg. Adjust the seasoning if necessary and set aside.
- Wrap each endive in a slice of ham and place them in a baking dish, side by side, nice and tight. Cover with the Mornay Sauce and sprinkle with black pepper.
- Bake for 15 minutes, and finish with 2-3 minutes under the broiler. Let cool for 10-15 minutes before serving.
