braised endive gratin with parsnip puree and grapefruit | Plants a la Dirty Raven

Name: braised endive gratin with parsnip puree and grapefruit | Plants a la Dirty Raven
Ingredients: 2 heads of endive, trimmed and cut in half; 1 grapefruit, cut into segments; 1 cup of bread crumbs *use up that old bread!*; 2 cups of parsnip puree (dont panic! the recipe is below); 1/4 cup of herb salsa verde (this one you can find on the site, I switched out the walnuts with sunflower seed and added an additional tablespoon of red wine vinegar); neutral cooking oil; 2 parsnips, peeled and cut into rounds; 1/2 onion, sliced; 3 cloves of garlic, peeled and sliced; just enough water to cover

thedirtyraven.com

vegan endive gratin that is so easy you barely felt like you even did any work. a perfect dish for a cold winter day that needs to feel like a warm summer afternoon. a little bit fancy french with...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thedirtyraven.com.

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Ingredients

2 heads of endive, trimmed and cut in half
1 grapefruit, cut into segments
1 cup of bread crumbs *use up that old bread!*
2 cups of parsnip puree (dont panic! the recipe is below)
1/4 cup of herb salsa verde (this one you can find on the site, I switched out the walnuts with sunflower seed and added an additional tablespoon of red wine vinegar)
neutral cooking oil
2 parsnips, peeled and cut into rounds
1/2 onion, sliced
3 cloves of garlic, peeled and sliced
just enough water to cover