Sauteed Endive Salad
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
445
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 28.5 μg | (48 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 3.6 μg | (120 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 627 mg | (16 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 105 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 2 herbs Endive
- 2 Nectarine
- 2 Tbsps butter
- 100 grams Whipped cream
- For the meatballs
- 300 grams Ground beef
- 1 bunch parsley
- 1 slice Toast
- 4 Tbsps Whipped cream
- 1 egg yolk
- 1 tsp Mustard
- 20 grams clarified butter
- salt
- peppers
Preparation steps
1.
For the meatballs: Toast bread and soak in cream. Combine bread, minced meat, egg yolks, salt, pepper and mustard. Rinse and mince parsley, then stir into meat mixture. Shape into balls and cook in hot ghee for about 7 minutes.
2.
For the salad: Cut endives in half lengthwise, then cut out stalk. Divide endive leaves. Rinse nectarines, pat dry, cut in half, remove core and julienne.
3.
Heat butter in a pan and cook nectarines. Add endive, cook for 2 minutes, then deglaze with cream. Season with salt and pepper. Let cool and serve with warm or cold meatballs.
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