Baked Belgian Endives
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 30.3 μg | (51 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 471 mg | (12 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 9 g |
Preparation steps
Preheat oven to 180°C (approximately 350°F). Coat a baking dish with butter.
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.
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.
Remove endives from oven, sprinkle with herb mixture and nuts and serve.
