Asparagus and Artichoke Gratin
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 34.8 g | (116 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 68.1 μg | (114 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 391 μg | (130 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 1,456 mg | (36 %) | ||
| Calcium | 359 mg | (36 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 5.9 mg | (39 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 275 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 6 Artichoke
- 2 shallots
- 1 kilogram white Asparagus
- 125 grams cream cheese
- 60 grams grated Emmentaler cheese
- 100 milliliters Vegetable broth
- 3 Tbsps olive oil
- salt
- freshly ground peppers
Preparation steps
1.
Halve the artichokes, rinse and steam, covered, over boiling water for about 20 minutes. Remove and let cool.
2.
Peel and finely chop the shallots. Rinse the asparagus, peel and cut off the ends. Blanch the asparagus in boiling salt water for about 15 minutes. Rinse in cold water and drain well.
3.
Remove the hay from the artichokes. Heat the olive oil and saute the artichokes and shallots. Season with salt and pepper.
4.
Spread the artichokes, shallots and asparagus in a greased baking dish. Pour in the broth and spread the cream cheese on top. Sprinkle with the cheese. Bake for about 10 minutes at 250°C (approximately 500°F), until golden brown. Remove and serve.
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