8 endives Pr\u00e9paration<\/strong><\/p>\n 1.Pr\u00e9parer les endives : couper la base avec un couteau et les laver. Les laisser enti\u00e8res. Compl\u00e8tement de saison : endives au jambon \u00e0 la sauce b\u00e9chamel. D\u00e9licieux plat complet !<\/p>\n","protected":false},"author":18,"featured_media":3129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[90,134],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/endives-a-la-bechamel-1.jpg?fit=500%2C333","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2287,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/22\/2287-endives-braisees-aux-lardons\/","url_meta":{"origin":2253,"position":0},"title":"Endives brais\u00e9es aux lardons","date":"22 novembre 2010","format":false,"excerpt":"Une d\u00e9licieuse fa\u00e7on de pr\u00e9parer les endives. Ces Endives brais\u00e9es aux lardons peuvent \u00eatre d\u00e9gust\u00e9es comme un plat complet ou en accompagnement de toutes vos viandes r\u00f4ties. Essayez cette recette sans tarder ! Ingr\u00e9dients 4 endives 150 g de lardons fum\u00e9s 125 g de cr\u00e8me fra\u00eeche 1 c \u00e0 s\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/endives-braisees-aux-lardons-1.jpg?fit=500%2C375&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2276,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/15\/2276-barquettes-dendives-aux-betteraves-et-au-roquefort\/","url_meta":{"origin":2253,"position":1},"title":"Barquettes d’endives aux betteraves et au roquefort","date":"15 novembre 2010","format":false,"excerpt":"Une salade simple et rapide, qui allie le go\u00fbt l\u00e9g\u00e8rement amer de l'endive, le sucr\u00e9 de la betterave et le sal\u00e9 du roquefort. Sans oublier les noix qui ajoutent un petit c\u00f4t\u00e9 craquant. Miam ! Ingr\u00e9dients 2 endives 2 betteraves cuites 15 cerneaux de noix 50 g de roquefort huile\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/barquettes-dendives-aux-betteraves-et-au-roquefort-1.jpg?fit=500%2C336&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2299,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/29\/2299-risotto-aux-endives\/","url_meta":{"origin":2253,"position":2},"title":"Risotto aux endives","date":"29 novembre 2010","format":false,"excerpt":"Un d\u00e9licieux risotto cr\u00e9meux tr\u00e8s simple \u00e0 r\u00e9aliser qui accompagnera \u00e0 merveille toutes vos viandes r\u00f4ties. Ingr\u00e9dients 400 g de riz 3 endives 20 cl de vin blanc 2 \u00e9chalotes 2 cubes de bouillon 6 c \u00e0 s d'huile d'olive 4 c \u00e0 s de cr\u00e8me liquide 2 c \u00e0\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/11\/risotto-aux-endives-1.jpg?fit=334%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2266,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/11\/12\/2266-tarte-au-saumon-et-aux-endives\/","url_meta":{"origin":2253,"position":3},"title":"Tarte au saumon et aux endives","date":"12 novembre 2010","format":false,"excerpt":"Le saumon et l'endive : un mariage parfait que ravira vos convives. Une tarte succulente, simple et facile \u00e0 r\u00e9aliser. Bon app\u00e9tit ! Ingr\u00e9dients 1 p\u00e2te feuillet\u00e9e 1 kg d'endives 200 g de saumon fum\u00e9 2 cuill\u00e8res \u00e0 soupe de miel 2 \u0153ufs 20 cl de cr\u00e8me fra\u00eeche 75 g\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1503,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/20\/1503-lasagnes-au-saumon-et-aux-epinards\/","url_meta":{"origin":2253,"position":4},"title":"Lasagnes au saumon et aux \u00e9pinards","date":"20 mai 2010","format":false,"excerpt":"Un plat complet et \u00e9quilibr\u00e9 qui fait plaisir \u00e0 nos papilles.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":1518,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/05\/24\/1518-lasagnes-gratinees-a-la-toscane\/","url_meta":{"origin":2253,"position":5},"title":"Lasagnes gratin\u00e9es \u00e0 la Toscane","date":"24 mai 2010","format":false,"excerpt":"L'essayer, c'est l'adopter !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/05\/lasagnes-gratinees-a-la-toscane-1.jpg?fit=372%2C372&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/2253"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=2253"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/2253\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/3129"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=2253"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=2253"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=2253"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n8 tranches de jambon blanc
\n50 g de beurre
\n50 g de farine
\n50 cl de lait
\njus de citron
\nnoix de muscade r\u00e2p\u00e9e
\nsel, poivre
\n100 g de gruy\u00e8re r\u00e2p\u00e9 (facultatif)
\npersil hach\u00e9<\/p>\n![\"Endives](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2010\/11\/endives-a-la-bechamel-1.jpg?resize=500%2C333\" "\\"endives-a-la-bechamel\\"")
\n2.Dans une casserole, faire bouillir de l’eau sal\u00e9e. Additionner du jus de citron. Plonger les endives et les laisser cuire 10 minutes. Les faire enfin \u00e9goutter sur du papier absorbant.
\n3.Pr\u00e9chauffer le four \u00e0 180\u00b0C.
\n4.Pr\u00e9parer la b\u00e9chamel : dans une casserole, faire fondre le beurre ; verser la farine d’un coup et m\u00e9langer bien \u00e0 la spatule jusqu’\u00e0 l’obtention d’une p\u00e2te brune clair (attention de ne pas laisser br\u00fbler) ; hors du feu, ajouter petit \u00e0 petit le lait en remuant vigoureusement \u00e0 l’aide d’un fouet pour \u00e9viter les grumeaux ; remettre sur le feu et continuer ainsi tout en remuant jusqu’\u00e0 ce que le liquide \u00e9paississe et prenne un aspect cr\u00e9meux ; saler, poivrer et ajouter une pinc\u00e9e de noix de muscade r\u00e2p\u00e9e.
\n5.Rouler les endives dans les tranches de jambon.
\n6.Les disposer dans un plat \u00e0 gratin beurr\u00e9 et les recouvrir de b\u00e9chamel. Parsemer de gruy\u00e8re r\u00e2p\u00e9 (facultatif).
\n7.Mettre au four pendant 20 minutes. Servir d\u00e8s la sortie du four. D\u00e9corer avec de persil hach\u00e9.<\/p>\n","protected":false},"excerpt":{"rendered":"