Pumpkin and Sweet Potato Gratin
Healthy, because
Even smarter
Nutritional values
The pumpkin and sweet potato gratin provides you with an all-round supply: eggs supply iron, zinc and various B vitamins. Pumpkin and sweet potatoes contain not only energy-giving carbohydrates, but also a lot of beta-carotene. As an antioxidant, the carotenoid has the property to intercept cell-damaging free radicals. It is also converted into vitamin A in the body on demand. Super for our eyes!
After being bought, sweet potatoes keep dry, airy and in the dark for a good week. Under no circumstances should they be kept in the refrigerator. You can cover an already cut pumpkin with cling film and store it in the refrigerator for up to a week.
(Percentage of daily recommendation)
| Calorie | 673 cal. | (32 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 12.1 mg | (101 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 21.4 μg | (48 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 1,474 mg | (37 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 750 grams Sweet potato
- 750 grams Pumpkin
- 3 centimeters fresh ginger
- 2 garlic cloves
- salt
- freshly ground peppers
- 400 milliliters Whipped cream
- 3 eggs
- 1 onion
- Pastry flour
- 20 grams butter
Preparation steps
Peel sweet potatoes and pumpkin, cut into slices. Peel and finely chop ginger and garlic. Combine potatoes, pumpkin, ginger and garlic in a bowl, season with salt and pepper. Layer in a baking pan.Whisk cream with eggs and season with salt and pepper. Pour over potatoes and pumpkin. Bake in preheated oven at 140°C (approximately 275°F) for about 45 minutes.
Peel onion and cut into strips, coat with flour. Heat butter in a nonstick pan and saute onion for about 5 minutes. Top gratin with onion about 5 minutes before the end of baking and serve.
