Fennel Gratin with Polenta Diamonds
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.5 g | (35 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 20.7 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 1,370 mg | (34 %) | ||
| Calcium | 497 mg | (50 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 28.8 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 80 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 700 grams Fennel
- 500 grams carrots
- 1 bunch scallions
- 1 Tbsp butter
- 1 Tbsp lemon juice
- 125 milliliters Whipped cream
- 100 grams grated Parmesan
- 50 grams breadcrumbs
- 350 grams Polenta (cornmeal)
- 3 Tbsps butter
- salt
- peppers
Preparation steps
Rinse the fennel, halve lengthwise and cut into slices. Rinse and peel the carrots. Cut lengthwise into eighths. Blanch the vegetables in plenty of boiling salt water for 5 minutes. Drain. Cut the scallions into thin rings.
Grease a baking dish with butter. Layer the fennel and carrots in the baking dish and sprinkle with the scallions. Season with salt, pepper and lemon juice. Pour in the cream. Mix the parmesan and breadcrumbs and sprinkle over the gratin. Chop the butter into small pieces and distribute around the gratin. Bake for 20 minutes at 200°C (approximately 400°F).
Bring the polenta and 1 liter (approximately 4.5 cups) of water to a boil, stirring constantly, for about 30 minutes. Place the mixture on a baking sheet and spread evenly until approximately 1 cm thick.
Cut the cooled polenta into diamonds. Heat the butter and cook the diamonds until crispy on both sides. Serve with the gratin.
