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Stuffed Belgian Endive

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.1606
Energy (kCal)1063.698
Carbohydrates (g)45.3873
Total fats (g)80.3135
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Dice peeled pear into very small chunks. | 2. Sauté in butter over high heat until it begins to brown and caramelize. | 3. Cool in refrigerator. | 4. Mix goat cheese and cream cheese in a mixer or food processor until well blended. | 5. Add the cooled pear and mix for a few seconds. | 6. Cut the ends off of the endives and pull off the largest leaves to stuff, reserving the rest for other uses. | 7. Place filling into each leaf and top with half of a walnut half. | 8. Filling may be made a day ahead of time, but assembly should be done at the last minute. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 tablespoon unsalted 85.5 3.9285 2.6715 7.2
    pear 1 peeled seeded 131.1 35.029 0.828 0.322
    goat cheese 4 ounces 512.568 2.4608 34.6097 40.3591
    cream cheese 4 ounces 334.53 3.969 8.0514 32.4324
    walnut half 1/4 cup toasted - - - -
    belgian endive 4 - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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