Chicory leaves with sweet potato, cream cheese and nuts
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
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Recipe characteristics
Starter
Lunch · Dinner
30 to 60 minutes
Ingredients
＋ Añadir a un menú- Endive about 4 heads 400 g
- Sweet potato peeled 500 g
- Cream cheese 150 g
- Walnuts shelled 25 g
- Almonds shelled 25 g
- Extra virgin olive oil 10 g filling and 30 g dressing 40 g
- White wine vinegar 15 g
- Parsley leaves 4 g
- Black pepper ground 0.5 g
- Salt 2 g
- Water for boiling; drained 1200 g
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Method
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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.
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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.
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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.
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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.
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