Summary

Ingredients

• 8 perennial chicory
• 3 tablespoon lemon juice
• salt and pepper
• 3 tablespoon butter
• 1 tablespoon flour
• 250 ml broth
• 250 ml milk
• 150 g Gouda
• 1 bunch parsley
• Nutmeg, grated
• 8 slices cooked ham
• Butter for the mold

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Instructions

1. Wash the chicory and cut out the stalks in a wedge shape. Bring some water with lemon juice and salt to the boil. Cover and cook the chicory over a medium heat for about 10 minutes, not too soft.
2. Preheat the oven to 220 ° C top / bottom heat. Grease a large flat refractory dish.
3. For the sauce, froth the butter in a saucepan. Add flour and sweat until lightly. Add the stock and milk, stirring constantly. Cook until the sauce thickens. Coarsely grate the cheese. Wash the parsley, shake dry and finely chop. Stir the cheese and parsley into the sauce. Season the sauce with nutmeg, salt and pepper and do not let it boil anymore.
4. Drain the chicory and pat dry with kitchen paper. Wrap each perennial with a slice of ham. Place them side by side in the mold and spread the sauce over the chicory. Bake in the oven (gas mark 4, fan oven 200 ° C) for about 20 minutes.