Baked Leeks and Endives
Votes: 4
Time: 22 min.
Complexity: easily
Complexity: easily
Baked Leeks and Endives - A Detailed Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 leeks, trimmed at the base, cut in half lengthwise
- 4 heads of endive, each cut in half
- 1/4 cup olive oil, plus more for drizzling
- 1 tbsp red wine vinegar
- Blue cheese for topping
- Salt and freshly ground pepper
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Recipes with similar ingredients: endive salad, leeks, cheese, blue cheese, wine vinegar
Cooking the dish according to the recipe:
- Mix leeks and endive with olive oil and a tablespoon of red wine vinegar.
Place the vegetables on foil and drizzle with oil, then fold the edges over.
Place the bag on a preheated grill at medium heat and cook until tender, 10 to 12 minutes.
Sprinkle crumbled blue cheese on top.
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