Baked Belgian Endives

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Baked Belgian Endives
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
213
calories
Calories

Healthy, because

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Nutritional values

IN FORM and the German Society for Nutrition (DGE) have marked this recipe with the logo "Recommended by IN FORM". This logo offers consumers an orientation for a balanced diet. Only healthy recipes that meet all the specified criteria may bear this logo. Further information can be found here.

No matter whether hazelnuts, walnuts, almonds or cashews - as far as the type of nuts is concerned, whatever tastes good is allowed in this dish! The small kernels not only provide plenty of protein, but also plenty of healthy unsaturated fatty acids.

1 each contains
(Percentage of daily recommendation)
Calorie213 cal.(10 %)
Protein4 g(4 %)
Fat16 g(14 %)
Carbohydrates9 g(6 %)
Sugar added3 g(12 %)
Roughage3.1 g(10 %)
Vitamin A0.8 mg(100 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.9 mg(33 %)
Vitamin K30.3 μg(51 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate88 μg(29 %)
Pantothenic acid0.6 mg(10 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28 mg(29 %)
Potassium471 mg(12 %)
Calcium76 mg(8 %)
Magnesium47 mg(16 %)
Iron2.3 mg(15 %)
Iodine22 μg(11 %)
Zinc0.7 mg(9 %)
Saturated fatty acids5.5 g
Uric acid22 mg
Cholesterol19 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
room temperature butter (for the baking dish)
4 Endive
salt
peppers
1 Tbsp honey
1 organic lemon
200 milliliters Cider
20 grams butter
1 handful parsley
1 handful mint
50 grams Hazelnuts (skinned)
How healthy are the main ingredients?
parsleyminthoneyEndivesaltlemon

Preparation steps

1.

Preheat oven to 180°C (approximately 350°F). Coat a baking dish with butter.

2.

Rinse, trim and remove cores from endives. Halve lengthwise and place in baking dish. Season with salt and pepper. Drizzle endives with honey. Finely grate lemon zest and squeeze the juice from the lemon. Pour juice and cider over endives dot with butter, cut into small pieces. Bake until golden-brown, about 25 minutes.

3.

Meanwhile, rinse herbs, shake dry and strip leaves from stems. Mix herbs with lemon zest. Coarsely chop nuts and toast in a dry pan until fragrant.

4.

Remove endives from oven, sprinkle with herb mixture and nuts and serve.

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