Preparation: 15 min Cooking: 40 min
Ingredients for 4 people
- Endives: 4
- Cooked ham : 4 slices
- Grated Gruyère cheese: 60 g
- Semi-skimmed milk: 30 cl
- Cornstarch: 4 tbsp
- Nutmeg
- Set and pepper
- After washing the endives, steam them for about 20 minutes. Preheat the oven to 210°C.
- Pour the milk into a saucepan, season with salt and pepper and add the cornstarch. Bring to a low heat and whisk constantly until the sauce thickens to a sort of béchamel. Remove from the heat, stir in the nutmeg.
- Roll the endives in a slice of ham and place them in an ovenproof dish. Cover with the sauce and sprinkle with grated Gruyère. Place in the oven for 15 minutes.
- Enjoy without delay!
Extra smooth (from 4 months)
Boil or steam and blend finely, without adding salt.
30 g: endive
You can add breast or infant milk to make the purée smoother without boiling it.
Smooth (from 6 months)
Boil or steam and blend finely, without adding salt.
200 g: endives with ham (10 g)
You can add breast or infant milk for extra creaminess without boiling it.
Mouliné (from 8 months)
Boil or steam and mash them, without adding salt.
200 g: endives with ham (20 g)
Chunks (from 12 months)
The same recipe as my parents
150 g: endives with ham (30 g)
The quantities of baby food are lower than those of 8 months because the child normally has an extra starter. Add 5g of fat at the end of cooking, at each meal from 6 months. No added salt.