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Braised Endives with Applesauce and Chick Pea Dumplings https://www.metro.ca/userfiles/image/recipes/endives-braisees-puree-pommes-quenelles-pois-chiches-6492.jpg PT15M PT45M PT1H00M
Preheat oven to 375°F (190°C).Cut endives in two lengthways.Put endives in a baking dish. Pour vegetable broth over top. Add thyme, butter and extra virgin olive oil. Season and cover with foil. Bake for 40 minutes.In a food processor, purée chick peas with ice cider.In a saucepan over very low heat, cook diced apples in butter.Using a hand mixer, purée apples. Season lightly. Set aside.Ganache:In a saucepan over medium heat, bring cream just to a boil. Pour hot cream over chocolate and stir until smooth. Stir in Espelette pepper. Set aside.
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2 endives 4 cups (1 L) vegetable broth 4 sprigs of fresh thyme 1 1/2 oz (45 g) unsalted butter 1/4 cup (60 mL) olive oil Salt and pepper 19 oz (540 mL) chickpeas 1 cup (250 mL) ice cider 2 apples peeled, cored and diced Garnish 4 oz (125 g) 4 year-old cheddar
Braised Endives with Applesauce and Chick Pea Dumplings

Braised Endives with Applesauce and Chick Pea Dumplings

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  • Gluten-free
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

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Ingredients

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  • 2
    endives
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  • 4 cups
    (1 L)
    vegetable broth
  • 4
    sprigs of fresh thyme
  • 1 1/2 oz
    (45 g)
    unsalted butter
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  • 1/4 cup
    (60 mL)
    olive oil
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  • Salt and pepper
  • 19 oz
    (540 mL)
    chickpeas
  • 1 cup
    (250 mL)
    ice cider
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  • 2
    apples peeled, cored and diced
  • ganache:

  • 1/2 cup
    (125 mL)
    whipping cream
  • 2 oz
    (60 g)
    70% cocoa dark chocolate broken into small pieces
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  • 1 pinch
    Espelette pepper

  • Garnish
  • 4 oz
    (125 g)
    4 year-old cheddar
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    400 g


Imprimer ma sélection

Preparation

Preheat oven to 375°F (190°C).

Cut endives in two lengthways.

Put endives in a baking dish. Pour vegetable broth over top. Add thyme, butter and extra virgin olive oil. Season and cover with foil. Bake for 40 minutes.

In a food processor, purée chick peas with ice cider.

In a saucepan over very low heat, cook diced apples in butter.

Using a hand mixer, purée apples. Season lightly. Set aside.

Ganache:

In a saucepan over medium heat, bring cream just to a boil. Pour hot cream over chocolate and stir until smooth. Stir in Espelette pepper. Set aside.

Source : Émission Les Chefs

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Gluten-free recipes

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