Baked Endive with Pomegranate Seeds
Baked Endive with pomegranate seeds - Tart and fruity lightning recipe
Healthy, because
Even smarter
Nutritional values
Endive contains a lot of the soluble fiber inulin, which strengthens the beneficial intestinal bacteria and thus ensures good resistance. Inulin also makes cravings a thing of the past, because together with the bitter substances from endive it acts as an appetite suppressant.
To make the recipe vegetarian, you can use smoked tofu instead of pancetta. If you like to cook vegan, additionally replace the honey with maple syrup or another sweetener.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 342 mg | (9 %) | ||
| Calcium | 38 mg | (4 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 4 Endive
- 6 Tbsps olive oil
- salt
- peppers
- 3 ozs Pancetta (in slices)
- ½ oz parsley
- ½ pomegranate
- 2 Tbsps apple cider vinegar
- 2 tsps coarse pepper
- 1 tsp honey
Kitchen utensils
Preparation steps
Clean, wash and halve the endive lengthwise. Heat 1 tablespoon oil in a grill pan and grill endive halves on both sides for 3 minutes over medium heat. Place halves side by side with the cut surface facing up in a baking dish, season with salt and pepper and bake in a preheated oven at 200 °C / 400 °F for 10-15 minutes.
Meanwhile, cut pancetta into strips, fry in a hot pan for 4 minutes over medium heat until crisp. Then drain on paper towels. Wash parsley, shake dry and finely chop the leaves. Remove the pomegranate seeds from the fruit.
For the dressing, whisk together vinegar, mustard, salt, pepper, honey and remaining olive oil. Remove the endive from the oven. Pour dressing over endive halves and sprinkle with chopped parsley, pomegranate seeds, and roasted pancetta.
