Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, FoodBasics, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Endive and Ham Gratin
2016-04-08
https://www.metro.ca/userfiles/image/recipes/gratin-endives-jambon-10438.jpg
PT10M
PT30M
PT40M
Preheat oven to 375 °F (190 °C).Endives:Clean them by removing the base and heart with a sharp knife.Heat the butter in a pan and cook the endives gently for a few minutes.Pour the beer into the pan and cover, allowing to reduce to half.Then add salt, pepper and continue to reduce the liquid until there is about 125 ml (1/2 cup).Remove the endives and reserve the cooking juice.Bechamel sauce:Melt the butter and add the flour to make a roux.Add the cold milk all at once and mix with a whisk.Bring to a boil and add the salt, pepper and nutmeg.Finish by adding a small amount of the cooking juice and simmer to thicken.To prepare the dish, roll each endive in a slice of ham and place in a buttered gratin dish.Cover with the béchamel and sprinkle with cheese.Bake in the oven for about 30 minutes and finish under the grill.
4
0
0
0
0
6 small endives
2 Tbsp. (30 mL) butter
6 slices of medium-sliced ham
1 1/2 cup (375 mL) Mons blonde beer
Endive and Ham Gratin
4
servings
0:10
Preparation
0:30
COOKING
0:40
TOTAL TIME
Ingredients
-
6
small endives
-
2 Tbsp.
(30 mL)butter
-
6
slices of medium-sliced ham
-
1 1/2 cup
(375 mL)Mons blonde beer
-
bechamel sauce:
-
4 Tbsp.
(60 mL)butter
-
4 Tbsp.
(60 mL)flour
-
2 cups
(500 mL)milk
-
cheese to grate
-
salt & pepper to taste
-
nutmeg to taste
Preparation
Preheat oven to 375 °F (190 °C).
Endives:
Clean them by removing the base and heart with a sharp knife.
Heat the butter in a pan and cook the endives gently for a few minutes.
Pour the beer into the pan and cover, allowing to reduce to half.
Then add salt, pepper and continue to reduce the liquid until there is about 125 ml (1/2 cup).
Remove the endives and reserve the cooking juice.
Bechamel sauce:
Melt the butter and add the flour to make a roux.
Add the cold milk all at once and mix with a whisk.
Bring to a boil and add the salt, pepper and nutmeg.
Finish by adding a small amount of the cooking juice and simmer to thicken.
To prepare the dish, roll each endive in a slice of ham and place in a buttered gratin dish.
Cover with the béchamel and sprinkle with cheese.
Bake in the oven for about 30 minutes and finish under the grill.
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
