Try this Braised Belgian Endive Gratin recipe, or contribute your own.
Suggest a better descriptionIn a heavy kettle combine the endives, cut sides down, in two layers, the lemon juice, the butter, the salt, the sugar, and the broth, cover the mixture with a buttered round of wax paper and the lid, and bring the liquid to a boil. Simmer the mixture, covered, for 20 to 30 minutes, or until the endives are very tender, and transfer them with a slotted spoon, cut sides down, to a buttered gratin dish just large enough to hold them in one layer. In a small bowl stir together the Gruyere and the bread crumbs, sprinkle the mixture evenly over the endives, and broil the gratin under a preheated broiler about 4 inches from the heat for 3 to 4 minutes, or until the topping is golden and the cheese is melted. Serves 8
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Serving Size: 1 Serving (592g) | ||
Recipe Makes: 8 | ||
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Calories: 402 | ||
Calories from Fat: 251 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 27.9g | 37 % | |
Saturated Fat 16.9g | 84 % | |
Monounsaturated Fat 6.9g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 68.7mg | 21 % | |
Sodium 335.1mg | 12 % | |
Potassium 1670.2mg | 44 % | |
Total Carbohydrate 33.9g | 10 % | |
Dietary Fiber 16.8g | 67 % | |
Sugars, other 17.1g | ||
Protein 9.3g | 13 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 402
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