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Ingredientes
- 8 endives
- 8 slices of ham cooked on the bone
- 1 ½ C (40cl) of lowfat milk
- 2 cloves of garlic
- 4 tbsps of flour
- 5oz (150g) of butter
- 10 ounce (300g) of grated gruyere cheese
- 1 tsp of sugar
- Salt, pepper
- nutmeg
Direcciones
- Clean endives and remove outer leaves, cut and hollow out the root base to remove bitterness
- Peel and finely chop cloves of garlic
- Heat 2 ounce (50g) of butter in a pot over medium heat
- Add in endives with a few drops of water and sugar
- Cover and braise for 15 min.
- Add in garlic after 5 min of cooking
- Combine proportionately till endives are slightly caramelized.
- Drain endives for 30 min and collect 1 ½ C (30cl) of juice from cooking.
- Endives should drain off a maximum amount of water for the next cooking step.
- Heat 3oz (100g) of butter over high heat
- Add in flour as soon as butter has melted and let it brown slightly off heat while stirring well
- Return to heat and gradually add in lowfat milk while stirring well
- Add in juice from cooking endives
- Continue to stir
- Reduce heat
- Salt, pepper and grate a generous amount of nutmeg
- Add in half of the grated gruyere and let it heat in the sauce while continuing to stir
- Reduce to obtain a creamy, thick sauce
- Remove rind from ham slices
- Roll each endive in a slice of ham and place them in a baking dish
- Pour white sauce over all roulades
- Cook dish in a pre-heated oven at 410°F (210°) for 20 min
- Add in the rest of the grated gruyere to the dish after 10 min of cooking time and let it brown
- Serve warm accompanied with homemade mashed potatoes or possibly large French fries
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 991g | |
| Recipe makes 4 servings | |
| Calories 703 | |
| Calories from Fat 469 | 67% |
| Total Fat 53.44g | 67% |
| Saturated Fat 32.05g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 154mg | 51% |
| Sodium 637mg | 27% |
| Potassium 2842mg | 81% |
| Total Carbs 31.32g | 8% |
| Dietary Fiber 27.4g | 91% |
| Sugars 3.54g | 2% |
| Protein 32.54g | 52% |
