You’re going to love this recipe—100% vegan, creative and delicious. This recipe is very easy to prepare and is perfect for the whole family. Additionally, it’s a gluten-free. The liver is one of the most important organs in our body and it tends to suffer, especially during the holiday season. That’s why it’s essential to take care of it by eating some bitter vegetables that support it, like endives for example. Endive Leaves Filled with mashed Green Asparagus.
Endive Leaves Filled with mashed Green Asparagus
The digestive tonic effect of endives promotes the secretion of hydrochloric acid, aiding digestion. Asparagus is an antioxidant and one of the only four vegetables rich in vitamin E. It’s also a source of vitamins A and C, as well as potassium, niacin, and some iron.
Ingredients (Serves 4)
- 1 bunch of fresh green asparagus
- 1 onion
- 1–2 carrots
- 2 pears
- 5–6 walnuts
- Juice of half a lemon
- Fresh ginger
- 1–2 endives (depending on size)
- A pinch of Himalayan salt
- Extra virgin Olive oil
- 1 grated garlic clove
Instructions
To prevent the pears and carrots in the filling from oxidizing, begin by cooking the asparagus.
- First, slice the onion into thin strips and fry it in a saucepan with very hot olive oil (not to much), stirring it constantly over high heat so that it releases its own water. Add a pinch of salt to encourage even more moisture release and add a grated garlic clove (unpeeled if organic). Finally, add the green asparagus, finely chopped. Stir carefully to avoid sticking and leave the covered saucepan on low heat for 15–20 minutes without uncovering.
- Meanwhile, separate and wash the endive leaves. We recommend cleaning vegetables in 1 liter of water with the juice of one lemon and 8 drops of PuripHy. Mix it well, submerge the vegetables for 15 minutes in this solution, and set aside for later.
- In a medium-sized bowl, grate the carrots and pears, add the juice of half a lemon, freshly grated ginger, finely chopped walnuts and a pinch of salt if desired. Mix all ingredients well to create the filling for the endives.
- Using a spoon, carefully fill each endive leaf with the mixture, arranging them in a circle on tray, leaving a circular space in the center as shown in the recipe photograph.
- Finally, return to the saucepan left covered; after 15–20 minutes, blend the mixture, discarding any excess water to obtain a mashed like texture.
- Place the puree in a small bowl in the center of the cold endive circle, sprinkle it with a bit of black pepper and let each guest add warm asparagus purée on top of each endive leaf.
