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Witloof with ham and cheese . Ingredients 6 pcs witloof 6 ham slices salt, pe…

1 min read

Witloof with ham and cheese
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Ingredients
🥬 6 pcs witloof
🥬 6 ham slices
🥬 salt, peper
🧀 120 gr butter
🧀 3 tbsp flour
🧀 250 ml cold milk (I used almond)
🧀 250 ml witloof water
🧀 100 gr grated cheese
🎀 Grated cheese, mozzarella, bread crumbs

1. Clean witloof, cut out the base on the bottom (as it’s bitter). Sprinkle with salt and pepper and steam until tender (you can push a knife through without resistance). Set aside.
2. Bechamel sauce: melt butter in a pan and add flour. Stir on medium heat until flour is somewhat cooked. Add cold milk and stir until incorporated. Slowly bring to a simmer. Check for thickness and add the witloof steaming water if must. Add cheese, salt, pepper and nutmeg powder to taste.
3. Pour some bechamel sauce on the bottom of a pyrex tray. Wrap witloof with ham and place in the sauce. Cover the dish with the rest of the bechamel. Sprinkle cheese, mozzarella and breadcrumbs on top.
6. Bake at 180C until top is golden and crispy.

Serving: I served with pasta, but traditionally you serve it with mashed potatoes.
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