Endive Gratin
Endive Gratin - Fine vegetables under a golden-brown crust - very simple and very good
Healthy, because
Even smarter
Nutritional values
Chicory owes its special taste to the bitter substances it contains in abundance. They stimulate the work of the liver and bile and thus promote digestion. Olive oil contributes to the defence against disturbances here, as it supplies plenty of monounsaturated fatty acids, which have a positive effect on the amount of "good" HDL cholesterol in the blood.
You don't care about the bitter taste of chicory? Take Savoy cabbage or brussels sprouts instead - then even children will prefer to help themselves. By the way, the rest of the brew is easy to store and use for other dishes.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 98 μg | (33 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.3 μg | (23 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 400 mg | (10 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 4.6 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 15 mg |
Ingredients
- Ingredients
- 2 ⅕ lbs Endive
- ½ lemon
- 1 ¼ cups Vegetable broth
- 1 oz butter
- salt
- peppers
- 2 Tbsps cane sugar
- 2 ozs Walnut
- 2 ozs Parmesan
- 4 sprigs parsley
- 5 Tbsps breadcrumbs
- 2 Tbsps olive oil
Kitchen utensils
Preparation steps
Trim endive, removing the outer leaves. Cut a thin slice off root ends, cut out cores. Cut in half lengthwise.
Place halved endive in a pot. Squeeze half a lemon. Add vegetable broth to pot with butter (cut into small pieces). Season with 2 tablespoons lemon juice, salt, pepper and sugar.
Bring to a boil over high heat. Cover, reduce heat to low and simmer 25 minutes.
Meanwhile, coarsely chop the walnuts. Grate the cheese.
Rinse the parsley, shake dry, pluck off the leaves and chop.
Mix walnuts, parsley, Parmesan cheese and breadcrumbs with a fork. Season with salt and pepper. Whisk in the oil.
Lift endive halves from the cooking liquid and place on a plate.
Put half of broth in a baking dish that is just large enough for the endive.
Lay endive halves cut surface down in the baking dish and spread the breadcrumb mixture on top. Broil on the bottom rack under the preheated oven broiler (watching carefully) until golden brown, 6-8 minutes. Serve hot.
