Chicory with Ham

chicory with ham

Chicory with Ham

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Servings: 4
Calories: 384


  • 4 heads chicory
  • 3 1/2 pints water
  • salt and freshly milled white pepper
  • 2 oz butter
  • 4 slices lean cooked ham 4 oz
  • 1 tablespoon flour
  • 1/4 pint dry white wine
  • 1/4 pint single cream
  • 2 tablespoons breadcrumbs
  • 1 tablespoon chopped parsley to garnish


  • Remove any limp outer leaves from the chicory and cut off some of the stalk. Bring the water and a generous pinch of salt to the boil in a large saucepan, add the chicory and simmer for 10 minutes.
  • Drain the chicory and leave it to one side until cold.
  • Grease an ovenproof dish with half the butter. Wrap each chicory head in a slice of ham and arrange in the dish.
  • Melt the remaining butter in a small pan, add and cook the flour until golden, then dilute with the white wine and bring to the boil, stirring continuously.
  • Stir the cream into the sauce, season with salt and pepper and pour the sauce over the chicory.
  • Sprinkle with the breadcrumbs and brown on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for about 15 minutes. Before serving, sprinkle with the chopped parsley.
  • Serve with: French or wholemeal bread or parsley potatoes.
Calories: 384 kcal
Carbohydrates: 22 g
Protein: 13 g
Fat: 27g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 81 mg
Sodium: 602 mg
Potassium: 1564 mg
Fiber: 14 g
Sugar: 2 g
Vitamin A: 10490 IU
Vitamin C: 31 mg
Calcium: 286 mg
Iron: 4 mg
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