Laurent Mariotte offers a spring recipe for the return of the sun in his program "La Table des bons vivants": endives au gratin with ham without bechamel!
A slightly regressive dish that will appeal to young and old, from this weekend.
To take advantage of the first rays of the sun while still warming up the body (the temperatures are not yet that high), Laurent Mariotte is offering this week in the program
La Table des bons vivant
a recipe of endives au gratin with ham without Bechamel.
Ideal if you are lactose intolerant!
>> Find La Table des bons vivant in podcast and in replay here
Lightness
The beautiful days are coming and our desire to eat lighter too.
This is the reason why Laurent Mariotte has opted for a recipe without bechamel.
"Bechamel often makes dishes heavier", explains Laurent Mariotte.
"To alternate, we can therefore replace it with vegetable broth or Thai broth."
We can even go further by adopting the recipe of Nicoletta, the guest of the day, and her husband who, for their part, make endives au gratin with ham made from coconut milk cream.
Enough to make us travel without leaving home.
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The chef's tip
To prevent the endive from being too much in its own juice with plenty of water when serving, Laurent Mariotte has a tip: "The endive is seared, cut in half in butter and then browned in the broth for 10 minutes to cook it. We take it out of the broth. We put the ham around it. We reduce the broth with gruyere and we coat the endive with it. And it goes back in the oven for 5 minutes. And you get a perfectly gratin endive ! "
Endives au gratin with ham without béchamel from Laurent Mariotte
Ingredients for 4 people:
- 4 beautiful endives
- 4 slices of white ham
- 200 g of grated Gruyere
- 50 g of butter
- 1 pinch of caster sugar
- 25 cl of chicken stock
- Salt
- Pepper
Preparation:
1. Slice the endives lengthwise.
2. Melt the butter in a sauté pan.
3. Add the endives, sliced side down.
Leave to brown for 1 minute, add the sugar, cover with broth.
Salt and pepper lightly.
Leave to cook for 10 minutes, uncovered.
4. Once the endives are cooked, drain them and reserve the broth.
Roll them in the ham, place them on a baking sheet covered with baking paper.
5. Melt the Gruyere in the broth and let it thicken.
Cover the endives and brown them for 5 minutes under the oven grill.
6. Serve hot, accompanied by a green salad.