ENDIVES WITH HAM

Serves: 6 6 endives ■ 3 tbsp (45 mL) unsalted ■ butter 1/3 cup (80 mL) ■ all-purpose flour 2 cups (500 mL) milk ■ ¼ tsp (1 mL) grated ■ nutmeg Sea salt ■ Freshly ground pepper ■ 2 tbsp (30 mL) Dijon ■ mustard 6 thin slices cooked ham ■ 1 cup (250 mL) grated ■ Gruyère or Emmantal cheese

1. Using a steamer, bring 2 inches (5 cm) of water to a boil over mediumhigh heat. Add steamer insert, making sure its bottom does not touch the water. Add endives to the steamer, cover with lid and steam until the endives are tender, about 15 minutes. (This may be done in advance and the steamed endives refrigerated, covered.)

2. In a medium saucepan over medium heat, start a béchamel sauce by melting butter and stirring in flour, whisking until smooth. Add milk, whisking constantly until smooth.

3. When the mixture comes to a boil, lower heat and simmer until thickened and creamy, for about 10 minutes. Remove sauce from heat and season to taste with nutmeg, salt and pepper.

4. Drain endives, their heads down as they retain water. Squeezing the endives in towels helps get rid of more water. Spread each endive with mustard and then roll in a slice of ham. Sprinkle with salt and pepper and arrange in a baking dish just large enough to hold the six rolls in a single layer.

5. Pour the béchamel sauce over all and sprinkle with grated cheese. (The dish may be covered and refrigerated for a day; bring to room temperature before baking.)

6. Bake in oven preheated to 350 F (180 C) until golden brown and bubbling, about 30 minutes. julianarmstrong1@gmail.com