Endive with Vegetables and Cream Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 14 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 106 μg | (35 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 19.4 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 300 grams carrots
- 1 can Corn kernel (285 grams, drained)
- 1 onion
- ½ bunch scallions
- 4 herbs Endive
- 2 Tbsps lemon juice
- 30 grams butter
- 200 grams cream cheese
- 40 grams grated Parmesan
- 50 grams ground almonds
- 3 Tbsps Crème fraiche
- salt
- freshly ground peppers
Preparation steps
Peel carrot, cut 3/4 of carrots into thin slices, finely grate remaining carrots, place in a small bowl and set aside.
Drain corn kernels.
Peel onion and chop finely. Rinse scallions, trim and cut into rings.
Rinse endive, cut in half lengthwise, remove core and trim as needed.
Cut crosswise into narrow strips. Mix in a bowl with lemon juice.
Sauté onions in 20 grams (approximately 1 ounce) butter in a pan until soft.
Add carrot slices, scallions and endive, mix and cook for about 8 minutes.
Add creme fraiche and corn to the pan and season with salt and pepper.
Lay endive halves with the hollowed side up in an ovensafe pan. Put remaining butter in small flakes in endive halves. Cover and cook for another 5 minutes.
Meanwhile, mix shredded carrots in a bowl with cream cheese, Parmesan and almonds. Pour into a piping bag with a star tip big. Preheat the oven broiler.
Spread carrot mixture into endive halves and bake for about 5 minutes under the oven broiler, watching carefully. Serve immediately.
