serves 4

 - 8 heads chicory

 - 8 slices cooked ham (York, etc.)

 - butter (for braising)

 - 100 gr ( 3.5 oz) butter (for the sauce)

 - 100 gr ( 3.5 oz) flour

 - 500 ml ( 2 cp) milk

 - 200 gr ( 7 oz) Gruyère cheese or similar plus some more for topping


 - salt and pepper


Use a saucepan, to put chicory heads. Add cold water to just cover.

Season with a pinch salt, cover with a lid and simmer gently for about 30 minutes or until tender.

Wrap the chicory with the ham, seam side down.

Meanwhile, use a saucepan to gently melt the butter and add the flour.

Stir and allow to cook without browning for a few minutes. 

Add the milk with a whisk, stirring constantly to avoid clumps.

Place the saucepan on gentle heat until just thick enough to coat the back of a spoon - do not allow the mixture to boil.

Remove from heat and add half the cheese. Season with salt and pepper.

Drain the cooked chicory and with a ham wrap the head.

Use a buttered fireproof dish to place the chicory.

Pour the cheese custard over the chicory; sprinkle with remaining cheese and grill until brown in a prehead oven at 200°C - 392°F.

Serve with creamed potatoes.


Baked Chicory with Ham

Tastyfood - Recipes

Baked Chicory with Ham Recipe

Baked Chicory with Ham