Jerusalem Artichoke Casserole

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Jerusalem Artichoke Casserole
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
486
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie486 cal.(23 %)
Protein18 g(18 %)
Fat40 g(34 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage24.2 g(81 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.1 μg(11 %)
Vitamin E2.1 mg(18 %)
Vitamin K4 μg(7 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.5 mg(45 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.3 mg(21 %)
Folate106 μg(35 %)
Pantothenic acid1.2 mg(20 %)
Biotin16.1 μg(36 %)
Vitamin B₁₂1.4 μg(47 %)
Vitamin C9 mg(9 %)
Potassium1,162 mg(29 %)
Calcium350 mg(35 %)
Magnesium61 mg(20 %)
Iron8.4 mg(56 %)
Iodine24 μg(12 %)
Zinc2.1 mg(26 %)
Saturated fatty acids24 g
Uric acid33 mg
Cholesterol262 mg
Complete sugar12 g

Ingredients

for
4
Ingredients
800 grams Jerusalem artichoke
3 eggs
250 milliliters Whipped cream
100 grams Crème fraiche
80 grams freshly grated Parmesan
salt
freshly ground peppers
freshly grated Nutmeg
1 Tbsp marjoram
butter (for the pan)
1 garlic clove
How healthy are the main ingredients?
Whipped creamParmesanmarjorameggsaltNutmeg

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Peel, rinse and cut the Jerusalem artichokes into thin slices.

3.

Mix the eggs with the cream, creme fraiche and Parmesan cheese. Season with salt, pepper and nutmeg. Stir in the  marjoram.

4.

Peel and press the garlic. Rub the garlic into a buttered casserole dish. Place the vegetables like roof tiles in a single layer and pour the egg mixture over them. Bake for 30-40 minutes.

5.

Remove and serve immediately.