A touch of honey and orange juice mellows the sharpness of the endive. If you can't fit all the veggies on a single baking sheet, spread them out between two so everything has room to roast. To speed up prep time, halve and wash the leeks in advance.
- Prep time 30 minutes
- Total time 30 minutes
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 rib celery diced
- 1 onion diced
- 675 g sliced mixed mushrooms (such as oyster and cremini)
- 1/4 cup dry white wine
- 12 cups cubed sourdough bread
- 1 cup peeled roasted chestnut (about two 100 g bags),coarsely chopped
- 1/4 cup sodium-reduced chicken broth
- 1/4 cup water
- 1/4 teaspoon pepper
- 1 cup grated parmesan cheese
- 3 tablespoons chopped fresh parsley
Method
In Dutch oven or large skillet, heat oil over medium heat; cook garlic, celery and onion, stirring often, until onion is softened, about 5 minutes. Add mushrooms; cook, stirring frequently, until tender and almost no liquid remains, about 8 minutes.
Add wine; cook, stirring, until reduced by half, about 1 minute. Stir in bread, chestnuts, broth, water and pepper. Remove from heat.
Stir in half of the cheese. Scrape into lightly greased 13- x 9-inch (3 L) baking dish. Sprinkle with remaining cheese. (Make-ahead: Cover and refrigerate for up to 24 hours. Bake, covered, in 425°F/220°C oven until warmed through, about 15 minutes. Uncover and continue with recipe.)
Bake in 425 F (220 C) oven until top is crisp, 5 minutes. Sprinkle with parsley.
Makes 12 to 16 servings.
Nutritional facts per each of 16 servings: about
- Fibre 2 g
- Sodium 263 mg
- Sugars 3 g
- Protein 7 g
- Calories 150.0
- Total fat 4 g
- Potassium 303 mg
- Cholesterol 6 mg
- Saturated fat 1 g
- Total carbohydrate 21 g
%RDI
- Iron 10.0
- Folate 32.0
- Calcium 8.0
- Vitamin A 2.0
- Vitamin C 6.0
