Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Endives au Jambon, béchamel au lait d’amande et zestes de citron

Endives with Ham, Almond Milk Béchamel, and Lemon Zest

Name: Endives with Ham, Almond Milk Béchamel, and Lemon Zest
Total time: 3600 s
Yield: Serves 2 servings
Cuisine: American
Ingredients: 4 endives; 4 slices cooked ham; 1/2 cup shredded Swiss cheese (about 50 grams); 1 heaping tablespoon all-purpose flour; 1 1/2 tablespoons butter (about 20 grams); 2 cups unsweetened almond milk (500 ml); Zest of 1 lemon; 1 pinch ground nutmeg; 1 pinch black pepper; 1 pinch sea salt

Marcsi Jozsa @Marcsi_JozsaN

Endives with Ham, Almond Milk Béchamel, and Lemon Zest

Marcsi Jozsa @Marcsi_JozsaN

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Ingredients

1 hour

Serves 2 servings

4endives
4 slicescooked ham
1/2 cupshredded Swiss cheese (about 50 grams)
1heaping tablespoon all-purpose flour
1 1/2 tablespoonsbutter (about 20 grams)
2 cupsunsweetened almond milk (500 ml)
Zest of 1 lemon
1 pinchground nutmeg
1 pinchblack pepper
1 pinchsea salt

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Steps

1 hour

1

Preheat the oven to 365°F (185°C).
2

Steam the endives until they are tender.
3

Make the béchamel: Melt the butter, add the flour, then whisk in the almond milk.
4

Season the béchamel with nutmeg, pepper, and sea salt. After it comes to a boil, cook for 3-4 minutes, whisking constantly.
5

Spread 5-6 tablespoons of béchamel in a baking dish. Wrap each endive in a slice of ham and place them in the dish.
6

Pour the remaining béchamel over the top and sprinkle with shredded Swiss cheese.
7

Bake for 20 minutes until the top is golden. Sprinkle with lemon zest before serving.