Endive with sauce bechamel and ham

ingredients:

3 big endives
1 to 1.5 liter  water
1 tablespoon white venigar
1 teaspoon sugar
3 big slices of ham
1 big onions
1 shallot
3 cloves of garlic (remove the germ)
4 dl milk
2 tablespoon fresh cream
a small cube of butter
2 tablespoon olive oil
1 tablespoon of flour
pinch of black pepper
pinch of nutmeg powder
salt to taste

Directions:

wash and cut endives to halves. Put endives in a big casserole then  add 1 to 1.5 liters of water, salt to taste ,a teaspoon of sugar and white venigar. Let it boil for about 15 to 20 minutes or until cook.
Removed cook endive and drain it good.

Cut the ham into half .Roll each half endive with this half of ham.

Make Sauce Bechamel:

Peel onions,shallots and garlic. cut and mince  into pieces. Put oil and a small piece of butter in the pan, warm and saute onions, shallots and garlic together until shinny color. Lower the heat.

Add the flour and glace with fresh milk and fresh cream. while stirring continuously until you obtain a homogenous creamy sauce. Add salt to taste,black pepper, nutmeg powder and a piece of butter.Mix well all together .


Tip:  If you would like it to be gratinee ,you can bake this for 15 minutes, just add some grated cheese on the top.

If you would like to have a Bechamel sauce with white wine..glace first the onions,shallots,and garlic with 1 dl of  wine .let it reduce to half in volume. Then, add milk and fresh milk  ,this will  avoid the creamy  texture of the sauce to reinverse .