Endive Casserole
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
343
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 343 cal. | (16 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 401 mg | (40 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 172 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram Endive
- salt
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 125 grams Whipped cream
- 100 grams freshly grated pecorino romano
- 2 eggs
- freshly ground peppers
- Nutmeg
- 1 Tbsp chopped parsley (for garnish)
Preparation steps
1.
Trim endive, rinse and cut into quarters lengthwise. In a saucepan, boil 750 ml (approximately 24 ounces) of salted water, add endive, cover and simmer for 5 minutes. Remove endive from the pot, drain and place in a greased baking dish. Melt butter in a pot, stir in flour and fry briefly. Measure 400 ml (approximately 13 1/2 ounce) of endive cooking water, add to the pot and stir with a whisk and simmer for about 10 minutes while stirring occasionally.
2.
Remove the pot from the heat, stir in cream and cheese, add eggs, mix and season with salt, pepper and nutmeg. Pour cheese mixture over endive. Bake in a preheated 220°C (approximately 425°F) oven for about 25 minutes until golden brown. Serve garnished with parsley.
