Pumpkin-Stuffed Endives with Green Beans

0
Average: 0 (0 votes)
(0 votes)
Pumpkin-Stuffed Endives with Green Beans
share Share
print
bookmark_border Copy URL
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
170
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie170 cal.(8 %)
Protein8 g(8 %)
Fat6 g(5 %)
Carbohydrates20 g(13 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A1.6 mg(200 %)
Vitamin D0 μg(0 %)
Vitamin E2.1 mg(18 %)
Vitamin K75.7 μg(126 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin4 mg(33 %)
Vitamin B₆0.7 mg(50 %)
Folate252 μg(84 %)
Pantothenic acid2.2 mg(37 %)
Biotin24 μg(53 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C68 mg(72 %)
Potassium1,202 mg(30 %)
Calcium197 mg(20 %)
Magnesium78 mg(26 %)
Iron4 mg(27 %)
Iodine9 μg(5 %)
Zinc1.1 mg(14 %)
Saturated fatty acids1 g
Uric acid134 mg
Cholesterol0 mg
Complete sugar15 g

Ingredients

for
4
Ingredients
8 small Endive
salt
2 onions
400 grams Pumpkin (such as Hokkaido)
2 Tbsps olive oil
peppers
2 Tbsps finely chopped parsley
1 splash lemon juice
600 grams green Beans
2 sprigs Savory
How healthy are the main ingredients?
Pumpkinolive oilparsleyEndivesaltonion

Preparation steps

1.

Rinse the endives and cut in half lengthwise. Blanch in boiling salted water for 4 minutes. Drain and rinse with cold water to cool. Drain well. Place the endive halves on a parchment-lined baking sheet. 

2.

Preheat the oven to 180°C (approximately 350°F). 

3.

Peel and dice onions. Cube the pumpkin. Heat 1 tablespoon of the oil in a skillet. Add the onions and pumpkin, and cook for 1-2 minutes. Stir in some water to deglaze pan, and season with salt and pepper to taste. Cook for an additional 5 minutes. Remove from the heat and stir in the parsley and lemon juice. Season with salt and pepper to taste. Fill the endive halves with the pumpkin mixture and drizzle with 1-2 tablespoons of oil. Bake until golden brown, about 15 minutes.

4.

Rinse and trim the beans. Rinse the savory and pat dry. Blanch the beans and savory in boiling salted water for 8 minutes. Drain well. Serve the endives with the beans and savory.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks