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California Farm Prosciutto Chicory in Bechamel Sauce
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A picture of California Farm Prosciutto Chicory in Bechamel Sauce.

California Farm Prosciutto Chicory in Bechamel Sauce

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

We seed endive in fall as a winter green when the rains come, harvest fresh leaves in spring, like lettuce, dig up the root and dry in peetmoss, keep in a dark box till fall, water and grow the shoots, in the dark, keeping them white and tender, not bitter, fresh winter vegetables. The shoots from the roots are called chicory.

Wrapped in ham, covered in microwave bechamel sauce, makes a delicious meat substitute for special meals. Serve with Chardonnay wine. Enjoy.

We seed endive in fall as a winter green when the rains come, harvest fresh leaves in spring, like lettuce, dig up the root and dry in peetmoss, keep in a dark box till fall, water and grow the shoots, in the dark, keeping them white and tender, not bitter, fresh winter vegetables. The shoots from the roots are called chicory.

Wrapped in ham, covered in microwave bechamel sauce, makes a delicious meat substitute for special meals. Serve with Chardonnay wine. Enjoy.

Read more

California Farm Prosciutto Chicory in Bechamel Sauce

Hobby Horseman
Hobby Horseman @HobbyHorseman
California, United States

We seed endive in fall as a winter green when the rains come, harvest fresh leaves in spring, like lettuce, dig up the root and dry in peetmoss, keep in a dark box till fall, water and grow the shoots, in the dark, keeping them white and tender, not bitter, fresh winter vegetables. The shoots from the roots are called chicory.

Wrapped in ham, covered in microwave bechamel sauce, makes a delicious meat substitute for special meals. Serve with Chardonnay wine. Enjoy.

We seed endive in fall as a winter green when the rains come, harvest fresh leaves in spring, like lettuce, dig up the root and dry in peetmoss, keep in a dark box till fall, water and grow the shoots, in the dark, keeping them white and tender, not bitter, fresh winter vegetables. The shoots from the roots are called chicory.

Wrapped in ham, covered in microwave bechamel sauce, makes a delicious meat substitute for special meals. Serve with Chardonnay wine. Enjoy.

Read more
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Ingredients

45 minutes
2 people
  • 8-10endive shoots, bottom trimmed
  • 8-10 slicesthin prosciutto ham for wrapping
  • bechamel cheese sauce:
  • 2 cups milk
  • 2 Tbsp butter
  • 10 Tbsp flour
  • 1 Tbsp garlic
  • 1/4 cupgrated aged white cheddar cheese
  • This time of year, belgian endive shoots sell for $4 a pound, plus $2 for sauce, $3 per meal
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Steps

45 minutes
  1. 1

    Trim ends of 8-10 endive shoots. Wash, drain, put on glass baking dish. Sprinkle with nutmeg, black pepper, drizzle lemon juice over. Spray with olive oil. Pour quarter cup water in dish, cover with foil, bake 30 minutes in 350F degree oven. Take out when translucent, cover with prosciutto ham.

    A picture of step 1 of California Farm Prosciutto Chicory in Bechamel Sauce.
    A picture of step 1 of California Farm Prosciutto Chicory in Bechamel Sauce.
  2. 2

    Make bechamel cheese sauce: in large measuring glass in microwave, melt butter, warm garlic without browning, add milk, add grated aged cheddar cheese, warm till melted, about a minute, add flour, stir, cook 1 minute in microwave, stir, cook 1 more minute if not thick, pour over wrapped endive shoots.

    A picture of step 2 of California Farm Prosciutto Chicory in Bechamel Sauce.
  3. 3

    Pour bechamel cheese sauce over prosciutto wrapped endive shoots, put back in 350F degree oven, uncovered, bake till golden brown, about ten minutes. Add salt to individual taste. Serve. Enjoy.

    A picture of step 3 of California Farm Prosciutto Chicory in Bechamel Sauce.
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Hobby Horseman
Hobby Horseman @HobbyHorseman
on January 03, 2022 04:55
California, United States
I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.
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Comments (2)

Annik B
Annik B @belgiancook
January 03, 2022 06:13
This must be one off the most made Belgian dishes only we make it with cooked ham and Gouda, Gruyère or Emmenthal cheese. Never made bechamelsaus sauce in the microwave. It is on the menu somewherecthis week. Good job😀
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Keywords

Belgian Endive Endive Butter Cheese Ham Prosciutto Garlic Cheddar

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