Endive Leaves with Cream Cheese
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(0 votes)
Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
203
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 203 cal. | (10 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 301 mg | (8 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse and trim the endive. Separate 16 leaves and set aside. Chop the rest finely. Peel the shallot and chop finely.
Heat the butter and sauté the shallot and chopped endive over low heat. Pour in the milk, bring to a boil and cook for 5 minutes over low heat.
2.
Grate the cheese coarsely and melt in the milk. Season with paprika, salt and pepper.
Soak the gelatin in cold water, squeeze out and dissolve in the cream cheese. Allow to cool for 30 minutes and then fold in the sour cream.
3.
Spoon the cream cheese mixture into the endive leaves, lay on a plate and refrigerate for 15 minutes.
Chop the hazelnuts into slices and shower over the filled endive leaves. Serve garnished with parsley.
