Chicory Milk Ingredients
Combine one measuring cup of milk and one teaspoon of roasted chicory.
Bring to a boil and let stand five minutes. Then strain and serve
either hot or cold. Add sugar to taste.
Gratin of Chicory and Ham
Serve with crusty bread and a salad for lunch or a light dinner. 2
main servings, or 4 first-course servings.
• 300 ml chicken stock
• 4 small heads of white chicory (Belgian endive)
• 4 large, thin ham slices
• 1 1/2 tablespoon butter
• 1 1/2 tablespoons plain flour
• 175 ml whole milk
• 2 tablespoons single cream
• 3 teaspns Dijon mustard
• Large pinch of ground nutmeg
• 1 handful grated Swiss cheese
Bring the stock to simmering point in a heavy medium frying pan over
a medium-high heat. Add the chicory and simmer, uncovered, until tender,
for about 8 minutes. Drain thoroughly. Place the chicory on paper
towels and cool. Preheat your oven to 180°C, 350°F, gas 4. Butter
a glass baking dish. Roll each chicory in a ham slice and arrange
the rolls in a prepared dish. Melt the butter in medium saucepan over
a medium heat. Whisk in the flour and cook for 1 minute. Add the milk,
cream, mustard, and nutmeg and bring to boil, whisking it constantly.
Boil the sauce for 1 minute then season with salt and pepper. Spoon
the sauce over the rolls. Sprinkle Swiss cheese evenly over the top
and bake until the sauce is bubbling all over and cheese begins to
brown, about 30 minutes. Serve immediately.
Your is ready now
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