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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Dutch

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean chicory heads, remove outer leaves and cut off about 1 cm from the thick end of the chicory. | 2. Fill a large pot with water and add lemon, butter and salt, add chicory and boil for about 20-30 minutes or until tender (cooking time depends on the size of the chicories) Once cooked, drain really well (or all the excess water will leak out later and make your cheese sauce very very thin). | 3. Take 2 slices of ham and arrange them slightly overlapping on a cutting board, using tongs, place a chicory in the middle, sprinkle a small amount of the grated gruyere on and roll it up. (when I make this as a main course I personally use 3 slices of ham for each chicory, but that's just personal preference). | 4. Place the ham rolled chicory in an ovenproof dish. | 5. To make the cheese sauce: | 6. Melt the butter in a saucepan, take off the heat and add the flour, using a whisk to blend it into a smooth paste with the cream and then add the milk, nutmeg, salt and pepper. | 7. Return the sauce to the heat to cook and thicken, whisking constantly. Don't worry if it looks overly thick, no matter how much water you get out of the chicory there will still be some left in there somewhere to make your sauce a little bit thinner. | 8. Lastly, add the rest of the grated Gruyere to the sauce (and Sbrinz cheese if you are using that too) stir, and then pour the sauce over the ham rolled chicorys. | 9. Put into a preheated oven at 220 C (425 F) for 10-20 minutes and serve hot. | 10. Serve with any pasta type that will coat with the sauce well. | 11. NOTE: I sometimes replace the cream with a soya product that we have here called "soya cusine" if you are watching your intake of dairy products, cholesterol etc then this is a healthier option and doesn't effect the taste of the dish at all. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicory lettuce	8	heads		-	-	-	-
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
water	1	cup		0.0	0.0	0.0	0.0
ham	16	slices	cooked	883.68	6.1824	54.7008	69.4848
salt				-	-	-	-
flour	1/2	cup		289.14	63.3027	4.7005	1.1218
butter	2	tablespoons		128.25	5.8927	4.0072	10.8
milk	2	cups		297.68	23.3264	15.372	15.9576
cream	1	cup		792.0	15.96	8.712	83.23200000000001
salt pepper				-	-	-	-
nutmeg	1/2	teaspoon	ground	5.775	0.5422	0.0642	0.3994
gruyere cheese	2	cups	grated	1090.32	0.9504	78.6984	85.3776
cheese	1	cup	grated	476.55	3.159	28.89	38.799

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.