Serve Justine Schofield’s witlof dish with salt, nutmeg and pepper.
Preheat the oven to grill
Peel the witlof of any outer leaves
Melt butter in a wide braising pan over medium low heat. Lay endives in one layer in the pan. Sprinkle salt, pepper and orange juice over the endive. Cook for 15-20 minutes. A knife stuck easily into the core should tell you they're done. Remove from pan.
Wrap a slice of ham around each witlof and lay them in a baking dish.
Pour the béchamel sauce on top of the wrapped witlof and sprinkle the grated gruyere cheese all over.
Bake it for about 4 minutes until golden brown.
Melt the butter in a sauce pan at medium heat. Add the flour into the melted butter and stir it well with a wooden spoon. Continue to stir vigorously until you obtain a mousse like mixture.
Stir in the milk a little at a time (make sure it's well incorporated), stir vigorously to avoid getting lumps.
When half the milk is incorporated, start adding larger amounts milk, stirring constantly (I use a whisk at this stage).
Whisk it until it thickens.
Season it with salt, nutmeg and pepper.
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