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Chicory leaves with sweet potato, cream cheese and nuts

Name: Chicory leaves with sweet potato, cream cheese and nuts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 400 g Endive (about 4 heads); 500 g Sweet potato (peeled); 150 g Cream cheese; 25 g Walnuts (shelled); 25 g Almonds (shelled); 40 g Extra virgin olive oil (10 g filling and 30 g dressing); 15 g White wine vinegar; 4 g Parsley (leaves); 0.5 g Black pepper (ground); 2 g Salt; 1200 g Water (for boiling; drained)

Total time45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Cream cheese. Nuts: Ingredient to check: Walnuts, Almonds. Sulphites: check label: Ingredient to check: White wine vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Crisp chicory leaves with a smooth sweet potato and cream cheese filling, topped with toasted walnuts and almonds.

Jump to steps

20 minpreparation and possible waiting

25 mincooking

4servings

1.678 kcalwhole recipe

420 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Starter 30 to 60 minutes Home-style

Allergens

View full classification 24 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

BoilingToasting

Appliances

CasseroleFrying pan

Cuisine

Home-styleInternational

Season

All year round

Occasion

For sharingWeekend

Nutrition

Source of omega-3Low carbohydrate

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Cut the sweet potato into 3 cm cubes. Put in a saucepan with the water and 1 g of salt.
Bring to the boil and simmer for 15–20 minutes until tender.
Drain thoroughly and steam-dry for 5 minutes.
Mash the sweet potato with the cream cheese, 10 g of oil, pepper and remaining salt. Toast the walnuts and almonds in a dry pan for 3–4 minutes, stirring; cool and chop.
Separate the chicory leaves, wash and dry. Fill the large leaves with the lukewarm mash and arrange the finely sliced hearts underneath to use all the chicory.
Whisk the remaining 30 g of oil with the vinegar and chopped parsley. Spoon the dressing over the chicory, scatter with the nuts and serve.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.