Carrots with Belgian endive is a fresh and light side dish, perfect for accompanying meat or fish dishes. The carrots, cut into julienne strips, combine with the crunchiness of the Belgian endive and the sweetness of fresh pineapple. Seasoned with olive oil, lemon juice, salt, and pepper for a delicious mix of flavors. Ideal for a healthy and colorful meal!
Scrape and wash the carrots
Cut them into thin slices like petals and season with olive oil, lemon juice, salt, and pepper, then add the diced pineapple
Peel the Belgian endive, arrange the leaves in concentric circles, and fill them with the carrots
Italia
| Energy (kcal) | 29.99 |
| Carbohydrates (g) | 4.89 |
| of which Sugars (g) | 4.89 |
| Fat (g) | 0.14 |
| of which Saturates (g) | 0.03 |
| Protein (g) | 1.26 |
| Fiber (g) | 2.59 |
| Sale (g) | 0.05 |
