Vegetable Casserole with Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 833 cal. | (40 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 59 g | (51 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 287.5 μg | (479 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 316 μg | (105 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 18.1 μg | (40 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 275 mg | (289 %) | ||
| Potassium | 1,629 mg | (41 %) | ||
| Calcium | 1,091 mg | (109 %) | ||
| Magnesium | 187 mg | (62 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 6 mg | (75 %) | ||
| Saturated fatty acids | 35.8 g | |||
| Uric acid | 252 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 500 grams green Asparagus
- 2 Kohlrabi (with leaves)
- 500 grams Broccoli
- 1 onion
- 2 lemons
- salt
- freshly ground peppers
- 6 Tbsps butter
- 3 Tbsps Pastry flour
- 500 milliliters milk
- 200 grams Whipped cream
- 1 pinch sugar
- 200 grams cooked ham (sliced)
- 200 grams grated Emmentaler cheese
- 2 Tbsps slivered almonds
Preparation steps
Rinse vegetables and trim. Peel lower 1/3 of asparagus, cut off tough ends and cut the stalks into 5 cm (approximately 2-inch) long pieces. Pluck off tender leaves of kohlrabi and set aside. Peel kohlrabi, cut in half and cut into 1 cm (approximately 1/2-inch) thick slices. Remove broccoli florets from the stalks. Peel onion and dice finely. Squeeze juice from lemon.
Blanch asparagus, in boiling salted water for 2 minutes, lift out, rinse in cold water and drain. Add broccoli to the asparagus cooking water and blanch 4 minutes. Rinse and drain.
Sauté half of the onion in a pan in 2 tablespoons butter until translucent, then add kohlrabi and season with salt and pepper. Cover and cook for about 4 minutes over low heat.
Heat 3 tablespoons of butter in a pan, sprinkle with flour and cook until light brown, stirring constantly. Pour the milk and cream while stirring and simmer for 5 minutes, stirring frequently. Season with lemon juice, salt, pepper and sugar.
Cut ham into strips. Coat a baking dish with the remaining butter. Mix vegetables and ham together and transfer to the baking dish. Drizzle with the cream sauce, sprinkle with cheese and bake in a preheated oven at 180°C (approximately 350°F) for 40-45 minutes.
Toast almonds in a dry frying pan. Before serving, sprinkle casserole with almonds and kohlrabi leaves.
