Braised Endivediabetic, side dishes, vegetables 1/2 lb belgian endive; sliced in rings 1 small red delicious apple, diced 2 tablespoon fresh lemon juice 2 teaspoon walnut oil 1 pinch salt 1 pepper to taste 1/2 cup water 2 tablespoon apple cider vinegar 1 tablespoon fresh parsley; chopped Place all ingredients except vinegar and parsley in a large skillet. Remove cover, cook 2 minutes more until water evaporates. Continue cooking over medium heat 5 minutes. Stir in vinegar. Garnish with parsley. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 50; CHO: 0mg; CAR: 7g; PRO: 1g; SOD: 44mg; FAT: 3g; Source: Light & Easy Diabetic Cuisine by Betty Marks. Brought to you and yours via Nancy O'Brion and her Meal-Master |
