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Winter sauté with endives, potatoes, and carrots

Vegetarian Public
Course: Main course
Preparation time: 10 minutes
Cooking time: 30 minutes
Energy: 141 kcal / serving

Instructions

  • 1.   Wash and scrub the potatoes. Peel and slice the carrots. Clean and slice the endive into pieces. Peel and chop the onion.
    Melt a knob of butter in a drizzle of olive oil in a pot over medium heat. Sauté the baby potatoes until lightly browned.
    Cover with water, then cover the pot and let cook for 20 minutes.
    After this time, add the chopped onion and carrot slices to the pot. Cover again and cook for 10 minutes.
    Then add the pieces of endive to the pot. Add a little water if necessary. Sprinkle with dried thyme, then season with salt and pepper. Cook for a few more minutes until the endives are tender. Serve hot with white meat or fish.

Ingredients for servings

  • 10 baby potatoes
  • 1 chicory
  • 2 carrots
  • 1 onion
  • 1 tablespoon of olive oil
  • 1 teaspoon of butter
  • 1 stalk of dried thyme
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    141 kcal
    7 %
  • Fat
    9,11 g
    13 %
  • of which saturated
    2,46 g
    12 %
  • Carbohydrates
    10,19 g
    4 %
  • of which sugar
    8,1 g
    9 %
  • Protein
    1,9 g
    4 %
  • Fibers
    3,4 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.