Quick and Easy

Braised Belgian Endive

with Tarragon sauce
5
Average: 5 (1 vote)
(1 vote)
Braised Belgian Endive
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
132
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie132 cal.(6 %)
Protein1.04 g(1 %)
Fat12.31 g(11 %)
Carbohydrates4.76 g(3 %)
Sugar added1.05 g(4 %)
Roughage2.79 g(9 %)
Vitamin A107.16 mg(13,395 %)
Vitamin D0 μg(0 %)
Vitamin E0.35 mg(3 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.42 mg(4 %)
Vitamin B₆0.04 mg(3 %)
Folate33.75 μg(11 %)
Pantothenic acid0.15 mg(3 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C3.85 mg(4 %)
Potassium224.22 mg(6 %)
Calcium30.71 mg(3 %)
Magnesium9.3 mg(3 %)
Iron0.22 mg(1 %)
Zinc0.16 mg(2 %)
Saturated fatty acids7.59 g
Cholesterol32.78 mg

Ingredients

for
4
Ingredients
4 heads Endive
4 Tbsps butter
½ generous pinch salt
freshly ground peppers
1 pinch sugar
3 ozs Chicken broth
2 Tbsps Tarragon
1 Tbsp lemon juice
How healthy are the main ingredients?
EndiveTarragonsugarsalt

Preparation steps

1.

Wash the endive, cut in half lengthwise and remove the stalks in a wedge shape, small enough that the leaves should still stick together.

2.

Melt butter in a shallow wide pot and add the endive halves, cut side down. Season with salt and pepper and sugar, cover and simmer about 3 minutes to brown. Add the broth and simmer for another 3 minutes.

3.

Remove the endive and arrange on deep, warmed plates and keep warm.

4.

Reduce the cooking liquid boil until it thickens. Add the lemon juice, season to taste and puree with an immersion blender. Stir in the tarragon, pour over the endive and serve immediately.