A classic oven dish in which the bitterness of chicory goes perfectly with creamy cheese sauce and savoury ham. Served with a creamy mashed potato, pure Belgian comfort food.
Chicory rolls
Chicory rolls
Method
01
Prepare the chicory
Preheat the oven to 180 °C. Wash the chicory, remove the bases and cut the heads in half. Heat 25 g of butter and fry the chicory briefly. Season with pepper, salt and nutmeg. Add 250 ml of water and cook for 15 minutes with the lid on the pan. Then leave to drain well.
02
Make the cheese sauce
Melt the butter and add the flour all at once. Stir to a dry roux and take off the heat. Add a splash of milk and stir until there are no lumps. Put back on the heat and add the rest of the milk gradually. Leave to thicken, season with pepper, salt and nutmeg and stir in the grated cheese to a creamy sauce.
03
Prepare the mash
Peel the potatoes and boil or steam until tender. Drain, add the butter, season with pepper, salt and nutmeg and mash to a creamy mash.
04
Assemble the oven dish
Roll each half of chicory in a slice of ham. Lay two rolls at a time in an individual ovenproof dish. Spoon or pipe the mash alongside. Pour the cheese sauce over the rolls and sprinkle with extra cheese.
05
Bake and serve
Put the ovenproof dishes in the oven for 25–30 minutes. Take out and serve immediately.
Tips & notes
Squeeze the cooked chicory out well before you roll it in the ham, otherwise the dish turns watery. Genuine Belgian ham on the bone (hesp) makes the difference. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Replace the ham on the bone with smoked leg ham for a smokier accent.
- Sprinkle with extra Emmental or Gruyère before baking for a thicker crust.
Contains:
Gluten
Milk
| Calories | 645 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 52 g |
| Fat | 39 g |
| Fibre | 6 g |
Estimated values, calculated from standard nutritional values per ingredient.
