Belgian Endive Stuffed with Vegetables

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MASTERY Level
30 min
092 Views
 
MASTERY Level
0 People
30 min
INGREDIENTS for 0 people
  • 7 oz carrot
  • 7 oz whipping cream
  • 1 stalk celery
  • 1 ½ oz spinach
  • 1 ½ oz onion
  • 12 leaves of endive
  • white wine vinegar
  • salt
  • ground pepper
Preparation

With a vegetable chopper, cut celery, carrot and onion into thin slices (julienne). Place vegetables in a bowl. Add the spinach leaves cut into thin strips (chiffonade). Wash and dry the endive. Distribute vegetables among the endive leaves. Place leaves on a serving dish and drizzle with a dressing made from lightly whipped cream, flavored with a tbsp of white wine vinegar, a pinch of salt and a generous pinch of freshly ground pepper.

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