These two side dishes were served with a lamb roast, buckwheat, cauliflower and broccoli.
Directions
- Braised Endive: Place lemon juice, salt, sugar and water in a saucepan.
- Place whole endive in the saucepan and simmer on medium heat for about 8–10 minutes, until the endive is tender.
- Remove endive from the saucepan.
- Cut endive lengthwise in half and sauté in olive oil until browned.
- Serve hot or warm.
- Stuffed Mushrooms: Preheat oven to 400°F (200°C).
- Cut out the center stems of the large mushrooms and dice finely.
- Dice the white mushrooms finely and add to the diced stems.
- Mix the mushrooms with the chives, onion, Parmesan and cream.
- Stuff the mushroom caps with the mixture and sprinkle with Parmesan cheese.
- Bake for 10–15 minutes, until the tops are slightly crispy.
- Serve hot.
℞ M.D. Notes
- Endive is a good source of vitamin A and beta-carotene, both of which are known to have antioxidant properties.
- Endive is also a good source of many of the essential B-complex vitamins, such as folic acid, pantothenic acid (vitamin B5), pyridoxine (vitamin B6), thiamine (vitamin B1) and niacin (vitamin B3).
- Mushrooms are well known for their immune-supporting properties.
- Mushrooms are an excellent source of antioxidants, containing polyphenols and selenium. They also contain the antioxidant unique to mushrooms called ergothioneine.
