GERD Friendly Miso-Sesame Stuffed Endive Leaves
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Learn more →Ingredients
4 servings
For the endive
- 2 heads belgian endive
For the filling
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 cup shredded carrot (about 2 medium carrots)
- 3 scallions, thinly sliced (green tops only)
Ingredient noteScallions are the mildest of the onion family, and only a small amount is used here. That is likely fine for most people with GERD. If you prefer to always avoid scallions, please tap it and change its rating to Red.
For the dressing
- 2 tbsp white miso paste
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tbsp fresh ginger, finely grated
- 1 tsp honey
- 1 tbsp water
For serving
- 2 tsp sesame seeds
- 1 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Separate the endive leaves, selecting 12–16 of the largest, most cup-shaped leaves. Arrange them on a serving platter and set aside. Reserve any small inner leaves for another use.
- 2
Toast the sesame seeds in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely, as they can brown quickly. Transfer to a small bowl and set aside.
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