Endive Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1.8 μg | (3 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 517 mg | (52 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 71 mg | |||
| Complete sugar | 8 g |
Preparation steps
Rinse endives and clean as needed.
In a small saucepan, melt butter and dust with flour.
Bring a large pot of salted water to a boil and blanch endives for 3 minutes. Remove wtih a slotted spoon and rinse in cold water, drain well.
Mix flour and butter with a wooden spoon and saute briefly. Deglaze pan with milk and mix well with a whisk to avoid lumps. Season with salt, pepper and nutmeg. Simmer for about 5 minutes or until sauce thickens.
Remove from heat and add half of grated cheese into sauce.
Wrap each endive with a slice of ham.
Butter baking pan and arrange endives in it.
Pour sauce over, sprinkle with remaining cheese and bake in preheated oven at 180°C (approximately 350°F) for about 15-20 minutes. Remove from the oven and serve immediately.
