Gastronomixs

Chicory with ham and cheese

One very common preparation method for chicory is to wrap it in ham and cheese; here, we make a deluxe variant with a superior-quality boiled ham and a rich cheese sauce. The result is exquisite.

Chicory with ham and cheese

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,000 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

20

 

chicory heads

100

g

butter

50

g

sugar

 

 

salt and pepper

 

 

lemon

For the cheese sauce

50

g

butter

1

tbsp

onion, minced

60

g

flour

9

dl

milk

1

 

bay leaf

2

sprigs

thyme

½

tsp

nutmeg

1

tbsp

lemon

 

 

salt and pepper

200

g

grated cheese (e.g. parmesan, Swiss)

Preparation method

  • Liberally butter an appropriately-sized pan.
  • Clean the chicory and arrange them side-by-side in a pan.
  • Add the lemon juice, sugar, salt and pepper.
  • Add water until the chicory are half-covered.
  • Add a few pats of butter and cover the chicory with waxed paper.
  • Bring to the boil and cook for 20-40 minutes, depending on the size of the chicory.
  • As they cook, test to see of they are done with the tip of a knife.

 To make the cheese sauce:

  • Melt the butter in a saucepan without letting it brown.
  • Add the minced onion and fry gently.
  • Remove from the heat and add the flour. Stir in well with a spatula.
  • Cook the roux over low heat. Allow to cool. You can make large amounts of roux ahead of time to keep on hand.
  • Bring the milk to the boil and crumble the cold roux into it.
  • Whisk well and let cook briefly.
  • Add the bay leaf and thyme and simmer for 15 minutes.
  • Strain the sauce and season to taste with lemon, salt and pepper, and nutmeg.
  • Mix in the cheese.
  • Roll each cooked stalk of chicory in a slice of boiled ham.
  • Lay them in a large oven-proof dish and generously cover in the sauce.
  • Sprinkle with grated cheese and cook in the oven until the top is bubbly and brown.

Serving suggestions

  • As a vegetable side dish.

Previous page