Broiled Endives with Mushroom-Potato Stuffing
Healthy, because
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.
(Percentage of daily recommendation)
| Calorie | 241 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.6 g | (15 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 29.4 μg | (49 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 20.9 μg | (46 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 838 mg | (21 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 2 large Endive
- 400 grams button Mushroom
- 2 cooked potatoes (from the day before)
- 1 onion
- 1 garlic clove
- 1 tsp thyme
- 2 Tbsps butter
- 2 Tbsps breadcrumbs
- 2 Tbsps chopped parsley
- 100 milliliters white wine
- Oranges (juice)
- ½ lemon (juice)
- 3 Tbsps sugar
Preparation steps
For the mushroom-potato stuffing: Wipe the mushrooms with a damp paper towel, and dice. Peel and finely dice the potatoes. Peel and finely chop the onion and garlic. Rinse the thyme, shake dry and pluck leaves.
Heat the butter in a skillet. Add the onion and garlic, and cook until translucent. Stir in the thyme. Add the mushrooms and potatoes, and cook until the moisture has evaporated. Season with salt and pepper to taste. Stir in the breadcrumbs and parsley.
For the endives: Rinse the endives and cut in half. Combine the white wine, orange juice, lemon juice and sugar in a pot, and heat until the sugar is dissolved. Add the endives and cook for 2 minutes. Place the endives in a gratin dish. Fill the endives with the mushroom-potato stuffing. Add some of the citrus mixture to the gratin dish. Bake under the broiler until golden.
