Photo: Ernest Porzi
Endive and Fennel Gratin with Almonds Recipe
14 ingredients
6 to 8 servings
openrecipes
Here is my adaptation of cardos con almendras, a wonderful vegetable preparation popular at Christmas time in Navarra and Aragon. Cardos are cardoons, a vegetable...
Estimated Nutrition (whole recipe, rough)
1038
Calories
56g
Protein
27g
Fat
143g
Carbs
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Endive | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tablespoons fresh lemon juice
- 5 medium-size Belgian endives (about 1 1/2 pounds), trimmed but with the root ends left intact
- 1 medium-size fennel bulb (about 1 pound), stalks trimmed
- 1 1/2 cups chicken stock or broth
- 4 tablespoons olive oil
- 1 large pinch of sugar
- Coarse salt (kosher or sea)
- 1/3 cup minced onion
- 3 large garlic cloves, minced
- 3 tablespoons minced fresh flat-leaf parsley
- 5 teaspoons all-purpose flour
- 3/4 cup whole milk
- Freshly ground black pepper
- 1 1/4 cups sliced blanched almonds (1 cup coarsely ground in a food processor, 1/4 cup left sliced)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes