Belgian Endive Filled with Durum Wheat and Vegetables
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 min
Preparation
Ingredients
for
4
- Ingredients
- 2 herbs Endive
- 125 grams Crème fraiche
- 200 grams Quark
- 300 grams Yogurt (0.1% fat)
- 300 grams cooked Ebly
- 125 grams carrots
- 125 grams Celery root
- 1 Bell pepper
- 1 onion
- 1 Tbsp olive oil
- 2 Tbsps chopped mixed Fresh herbs
- lemon juice
- salt
- freshly ground peppers
- At will
- Borage flower (for garnish)
Preparation steps
1.
Rinse the Belgian endive and separate the leaves. Mix together the creme fraiche, quark and yogurt. Rinse and peel the carrots, celery root and onion, finely dice.
Rinse the pepper, halve lengthwise, remove the seeds and white ribs and finely dice. Mix the carrot, onion and celery cubes, half the diced peppers, the oil, durum wheat and herbs into the quark mixture. Season with lemon juice, salt and pepper and spoon into the endive. Sprinkle with the remaining diced peppers.
2.
Garnish to taste with borage flowers.
