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STEWED CARROTS AND ENDIVES WITH LIGHT CREAM

Recipe for stewed carrots and endives with light cream. Easy and quick to make, tasty and healthy. Ingredients, preparation, and related recipes.

Vegetarian Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 40 minutes
Energy: 255 kcal / serving

Instructions

  • 1.   Start by peeling and slicing the carrots. Wash, remove the bases and damaged leaves, then finely slice the endives.
  • 2.   Peel and finely chop the onions and garlic.
  • 3.   Wash, pat dry, and chop the chervil sprigs.
  • 4.   In a Dutch oven, melt the butter over medium heat. Once melted, add the chopped onions and garlic and sauté for 4 minutes, stirring well.
  • 5.   Add the carrot slices and endive pieces, then continue cooking for an additional 5 minutes, stirring occasionally.
  • 6.   Pour in 10 cl of water, season with salt and pepper to taste. Cover, reduce the heat to medium, and let cook for 20 minutes, stirring frequently.
  • 7.   Now add the liquid fresh cream and chopped chervil. Reduce the heat to low and let cook for 10 minutes, stirring regularly.
  • 8.   Adjust the seasoning with salt and pepper to taste at the end of cooking.
  • 9.   Serve hot with grilled meat or fish.

Ingredients for servings

  • 600 g of carrot
  • 400 g of chicory
  • 2 onions
  • 1 garlic clove
  • 15 cl of liquid fresh cream
  • 5 fresh chervil
  • 40 g of light butter
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    255 kcal
    13 %
  • Fat
    16,14 g
    23 %
  • of which saturated
    10,84 g
    54 %
  • Carbohydrates
    18,94 g
    7 %
  • of which sugar
    14,91 g
    17 %
  • Protein
    3,74 g
    7 %
  • Fibers
    6,14 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.