- 1 small onion
- 1 / 2 red pepper
- 1 carrot
- 6 mushrooms
- 2 tablespoons olive oil salt
- 50 g smoked tofu
- 1-2 leeks
- 16 endive eaves (the outer, larger ones)
- Freshly ground black pepper.
- Peel and chop the onion. Dice the pepper.
- Wash the carrots, and dice.
- Clean the mushrooms and cut into small pieces.
- Heat one tablespoon of oil in a frying pan and saute the onion with two pinches of salt for 3 minutes. Add the pepper and carrot and continue cooking for 5 minutes.
- Add the mushrooms and cook another 3-4 minutes. Remove from heat and season if need be.
- Break up the the tofu with a fork and add to pan. Mix and set aside.
- Preheat the oven to 180 ° C.
- Blanch the leeks in boiling water for 2-3 minutes and strain. Separate some strips of leek to use later as a wrapping.
- Place two endive leaves, one above the other, sandwich in between a spoonful of the filling. Cover with two more eaves and wrap up with the leek leaf. Do the same with the remaining leaves and place on a baking tray.
- Brush with olive oil and a little pepper and bake for 10 minutes. Remove and serve.
The endive is actually a variety of chicory and its properties are very similar. I t is obtained by forced cultivation, and is white or yellow is because they avoid light and thus, chlorophyll, the green natural pigment of plants, does not develop. Red chicory is a hybrid with radicchio. Endives are diuretic, its mildly bitter taste contains inulin, which stimulates the appetite and helps digestion. It is also suitable in diets for weight loss. If you want to reduce some of the bitterness, just rinse in water and dry with paper towels.