Endive Gratin with Smoked Ham
Healthy, because
Even smarter
Nutritional values
Chicory is a real slimming vegetable: only 17 kilocalories are contained in 100 grams. In addition, the salad scores with many vitamins, minerals and fibre. Parmesan and milk provide protein and the mineral calcium, which is important for strong bones and teeth.
You prefer vegetarian? Then simply leave out the ham and sprinkle the chicory with two tablespoons (approx. 40 grams) of roughly chopped hazelnuts before baking. In this case, replace the meat stock with vegetable stock.
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.1 μg | (4 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 452 mg | (11 %) | ||
| Calcium | 304 mg | (30 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- butter (for the baking dish)
- 4 Endive
- 30 grams butter
- 2 Tbsps Pastry flour
- 0.13 l milk
- 200 milliliters Beef broth
- 75 grams freshly grated Parmesan
- salt
- freshly ground peppers
- 8 slices ham (smoked)
Preparation steps
Preheat the oven to 200°C (approximately 400°F) convection. Grease a baking dish. Rinse endive, trim, and cut out tough core. Blanch in boiling salted water for 1-2 minutes, rinse with cold water and drain well.
Heat butter in a skillet, add the flour while stirring, allow to foam slightly and slowly pour in the milk while stirring. Add broth and simmer until creamy, stirring occasionally, about 5 minutes.
Then stir 50 grams (approximately 2 ounces) of cheese into the sauce, stir until cheese melts and season with salt, pepper and nutmeg. Wrap each endive with 2 slices of ham and lay next to each other in the baking dish.
Pour over the cheese sauce and bake 15-20 minutes in the oven. Serve sprinkled with the remaining Parmesan.
