Belgian Chicory Rolls
Chicory rolls: wrapped in ham and topped with a cheesy bechamel sauce. Definitely one of my all-time favorite Belgian classics!
Ingredients
- 4 fresh Belgian endives
- 4 slices cooked ham
- 1 tbsp unsalted butter
- 2 tbsp plain flour
- 2 cups whole milk (480 ml)
- 1 egg yolk
- 2 handfuls grated cheese
- nutmeg
- pepper
- salt
Instructions
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Rinse the endives. Remove the little discolored bottom tip. Then place the endives in a pan and add ¼ cup (60 ml) of water.
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Season with pepper, salt and nutmeg. Cover the pan and place it over medium heat for 45 minutes until the endives are tender. Check regularly. Add extra water if necessary. You can also steam them.
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Let them cool. Then gently squeeze out any excess water: it makes the bechamel sauce watery. Put a slice of ham on a plate. Place an endive on it and season with some pepper. Roll it up. Make 4 neat rolls.
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Then transfer the chicory rolls to a baking dish.
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Melt the butter in a medium saucepan. Then add the flour and whisk. Let the mixture cook for a minute. Stir regularly.
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Gradually add the milk and whisk constantly over medium heat. The bechamel sauce will gradually thicken.
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Season it with a little pepper, salt and nutmeg when you’ve added all the milk. Then add the egg yolk and stir.
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You should end up with a pretty runny but glossy sauce. I also add a few drops of worcester sauce (optional). Pour the bechamel sauce on top of the chicory rolls in the baking dish.
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Then top with the grated cheese. Bake the chicory rolls in a preheated oven at 400°F (200°C) for about 12 minutes until the cheese crust is golden. Remove the dish from the oven. Divide the rolls over plates and serve.