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

Saved

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.