Endive Ham Bake
|Butter||30 Milliliter (2 Tablespoons)|
|Lemon juice||15 Milliliter (1 Tablespoon)|
|Chopped parsley||15 Milliliter (1 Tablespoon)|
|Tarragon||1⁄2 Teaspoon (2 Milliliter)|
|Light chicken stock||125 Milliliter (1/2 Cup)|
|Ham slices||4 Large, fat removed (Black Forest)|
|Light white sauce||375 Milliliter, heated (1 1/2 Cups)|
|Grated mozzarella cheese||250 Milliliter (1 Cup)|
Slit endives in four lengthwise without cutting through the base.
Wash well in cold water and shake off excess.
Place endives, butter, lemon juice, parsley, tarragon and chicken stock in casserole; season well.
Cover and microwave 20 minutes; turn endives over halfway through.
Remove endives from casserole and discard 1/2 of cooking liquid.
Wrap endives in slices of ham and secure with toothpicks; replace in casserole.
Pour in white sauce, season and top with cheese.
Microwave 3 minutes uncovered.