Chicory in Hesp with cheese sauce and puree

Wash the chicory, cut fine piece of the bottom and steam them in steam oven or steam pot.

Allow to cool and squeeze all the moisture from the chicory. Important not to have a water sauce.

Roll a chicory stump in every slice and arrange in an oven dish.

Steam the potatoes, mash them with the butter, egg, season, let cool for a while.

For the bechamel sauce you let the butter melt in large pot, once the flour add in 1x and just fry, add a large dash of milk and stir firmly to a thick smooth sauce, add the rest of milk and season.

Keep a part of the cheese aside.

Stir the cheese well and pour over the ham.

Finish with the rest of the cheese.

Stir well again through the puree and enter a piping bag with a large toothed nozzle and put 30 "in a preheated oven at 190 °.

If you do not have a piping bag, you can also simply place heaps or quenelles along the edge.

Hands up for those who fight for the cheese edges of the dish, guilty!