Vegetable Millet Gratin with Cheese
Healthy, because
Even smarter
Nutritional values
Power-Food for athletes and all who need energy: Millet convinces with a load of magnesium and thus ensures good muscle function and supports the nervous system. The combination of vegetable protein of millet and the protein of cheese convinces with a good usability. Millet also contains silica, which ensures smooth skin and strong nails.
A little freshly chopped parsley not only looks good on the casserole but is also full of health-promoting vitamins and essential oils.
(Percentage of daily recommendation)
| Calorie | 595 cal. | (28 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 19.3 μg | (32 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 846 mg | (21 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 6 ozs Millet
- 12 ozs Vegetable broth
- 1 onion
- 1 garlic clove
- 4 carrots
- 2 Parsnips
- 2 Tbsps butter
- butter (for the casserole dish)
- 8 ozs cream cheese
- 1 Tbsp Curry powder
- 2 eggs
- salt
- freshly ground peppers
- 3 ½ ozs Limburger cheese
Preparation steps
Rinse millet in a sieve, drain and boil in a pot with the broth. Cook covered for about 5 minutes, remove from the heat and let soak for 10-15 minutes.
Meanwhile, peel onion, garlic, carrots and parsnips. Finely dice onion and garlic and cut carrots and parsnips into fine strips or grate. Sauté all together in a hot pan in butter 2-3 minutes then remove from the heat.
Preheat oven to 350°F. Grease a casserole dish with butter.
Combine cream cheese with curry, eggs, salt and pepper, mix in the vegetables and millet and spread into the casserole dish. Smooth out the top and bake in the oven for 20 minutes.
Cut cheese into slices, place on the casserole and bake for about 10 minutes more until golden brown. Then remove from oven and serve.
