Endive and Fennel with Tarragon Avgolemono Sauce

Endive and Fennel with Tarragon Avgolemono Sauce

Endive and Fennel with Tarragon Avgolemono Sauce

By Honest Cooking
30 minutes

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Details
  • Servings:   4
  • Calories:   115
  • Protein:   6g
  •  
  • Fiber:   5g
  • Sugar:   5g
  • Carb Total:   7g
  •  
  • Trans Fat:   1g
  • Saturated:   2g
  • Fat Total:   7g
  •  
  • Dish:   main course
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Cuisine
  • mediterranean
Comments
Ingredients
  • 1 ½ cups thinly sliced fennel (300g)
  • 4 heads belgian endive
  • 1 tbls extra virgin olive oil (15ml)
  • Pinch salt
  • ⅔ cup chicken stock (158ml)
  • ⅓ cup lemon juice (79ml)
  • 1 tbls chopped tarragon
  • 2 eggs
Instructions

Endive and Fennel with Tarragon Avgolemono Sauce serves 4 original recipe by Honest Cooking.

View original preparation instructions

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