Green Beans Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 123 μg | (41 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 23.8 μg | (53 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 910 mg | (23 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams green Beans
- salt
- freshly ground peppers
- 1 onion
- 200 grams button Mushroom
- 500 grams Tomatoes
- 2 Tbsps finely chopped Basil
- 1 scoop Mozzarella (150 grams)
- 1 Tbsp butter
- 80 grams Whipped cream
- 2 Tbsps Tomato paste
- 100 milliliters Vegetable broth
Preparation steps
Rinse and dry green beans, cut into 3 cm (approximately 1 inh) long pieces. Bring salted water to a boil, add beans and cook for about 10 minutes or until al dente. Drain, rinse in cold water and drain again.
Peel onion and chop finely. Clean mushrooms and cut into slices. Blanch tomatoes in boiling water for a few seconds, rinse in cold water and peel. Qaurter and remove seeds, chop coarsely. Drain mozzarella and cut into strips.
Heat butter in a pan and saute onion until soft, add mushrooms and saute, stirring, for about 5 minutes. Add beans and tomatoes and simmer for 5 more minutes on medium heat.
Combine cream, tomato paste and broth, whisk well and season with salt and pepper. Add basil. Arrange vegetables in a greased ovenproof dish, pour cream mixture over and to spread wtih cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 12-15 minutes or until cheese is lightly browned. Serve.
