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Bean Puree With Grilled Chicory

Healthycooking's picture
Ingredients
  Canned cannellini beans 14 Ounce (400 Gram Or 1 Can)
  Low fat fromage frais 45 Milliliter (3 Tablespoon)
  Orange 1 , finely grated rind and juice
  Finely chopped fresh rosemary 15 Milliliter (1 Tablespoon)
  Chicory head 4
  Radicchio head 2 Medium
  Walnut oil 2 Teaspoon
Directions

1. Drain the beans, rinse, and drain again. Puree the beans in a blender or food processor with the fromage frais, orange rind, orange juice and rosemary. Set aside.
2. Cut the heads of chicory in half lengthwise.
3. Cut each radicchio head into eight wedges. Preheat the grill.
4. Lay out the chicory and radicchio on a baking tray and brush with the walnut oil. Grill for 2-3 minutes. Serve with the puree and scatter over the orange shreds, if using.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Blending
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
5 Minutes
Ready In: 
15 Minutes
Servings: 
2

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