white beans and Belgian endive skillet · Germany
A savoury Germany-inspired Studio variation with Belgian endive, drained cooked white beans and a fragrant finish.
An AI-developed, country-inspired variation. This recipe has not been kitchen-tested. Check ingredients, doneness and quantities.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Clean the Belgian endive and cut into small, even pieces. Finely chop the onion.
Heat the oil and soften the onion for five minutes. Add the Belgian endive and cook for a few minutes.
Add the stock, cover and simmer for 10 minutes until the vegetables are tender.
Rinse and drain the drained cooked white beans, then heat until piping hot throughout.
Combine the cooked main ingredient with the vegetables. Stir in the German mustard, caraway seeds, fresh parsley and taste before serving. Serve straight away.
About this recipe
By DVS Recipe Studio · Source: DVS Recipe Studio · AI-developed variation. Recipe content available under CC0 1.0.