Baked Belgian Endives in Cheese Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.9 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 256 mg | (26 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 43 mg |
Ingredients
- Ingredients
- 4 Endive
- salt
- 20 grams butter
- 1 -2 TBSP Pastry flour
- 130 milliliters
- 75 grams grated Gouda
- white peppers
- 4 stalks parsley
- 1 tsp sunflower oil
- 4 slices cooked ham ( each slice about 30 g)
Preparation steps
Rinse the Belgian endives and remove the hard core. Blanch the chicory in boiling salted water for 2-3 minutes. Cool the endives with cold water and allow to drain in a colander.
Melt the butter in a saucepan set over high heat. Stir in the flour to make a paste. Gradually whisk in the milk, and continuously stir until the sauce is thickened. Reduce the heat and stir in the cheese until melted. Season with salt and pepper. Rinse the parsley, shake dry, and finely chop the leaves. Stir the parsley into the sauce.
Grease a baking dish with oil. Wrap each wedge of chicory with a slice of ham and place side-by-side in the baking dish. Pour the cheese sauce over the chicory and bake in a 200°C (approximately 390°F) (fan oven 180 ° C; gas mark 3) oven until cooked through and bubbling, about 15 minutes.
