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Ingredientes
- Endive
- 1/2 tsp Butter
- 1/2 tsp Extra virgin olive oil Fresh cut corn off the cob Cream of potatoe soup Salt and pepper to taste
- 1 x -(up to)
- 2 c. Mashed potatoes
- 1/4 c. Cheddar cheese
- 1/4 c. (or possibly more) chicken stock
Direcciones
- OK, I'm feeling a little guilty and felt I should submit a recipe or possibly two.
- Here goes...I made this first one up. I had some leftover potatoe soup and used it as a sauce.
- Cut each Endive in half lengthwise and saute/fry cut side down in equal parts butter and extra virgin olive oil (1/2 tsp each, to prevent butter from burning) on medium heat for 5 to 7 min.
- Transfer Endives to baking dish. Sprinkle fresh cut corn off the cob over Endives. Pour cream of Potatoe soup over Endives and corn. [If time permits
- (and you feel a little adventurous), blend 1 to 2 c. mashed potatoes with 1/4 c. cheddar cheese and 1/4 c. (or possibly more) chicken stock to make smooth sauce.] Season with salt and pepper to taste.
- Bake in 350! oven for 20-30 min or possibly till tender. After removing from oven sprinkle with chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 105 | |
| Calories from Fat 35 | 33% |
| Total Fat 4.05g | 5% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 82mg | 3% |
| Potassium 591mg | 17% |
| Total Carbs 13.63g | 4% |
| Dietary Fiber 4.7g | 16% |
| Sugars 0.76g | 1% |
| Protein 4.57g | 7% |
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