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Autumn Veg Gratin

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Autumn Veg Gratin
Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
372
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie372 kcal(18 %)
Protein16.65 g(17 %)
Fat24.08 g(21 %)
Carbohydrates23.8 g(16 %)
Sugar added0 g(0 %)
Roughage1.94 g(6 %)
Vitamin A1,156.15 mg(144,519 %)
Vitamin D1.36 μg(7 %)
Vitamin E1.69 mg(14 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.41 mg(37 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.25 mg(18 %)
Folate51.26 μg(17 %)
Pantothenic acid1.16 mg(19 %)
Biotin8.64 μg(19 %)
Vitamin B₁₂0.76 μg(25 %)
Vitamin C16.46 mg(17 %)
Potassium686.31 mg(17 %)
Calcium489.84 mg(49 %)
Magnesium46.34 mg(15 %)
Iron1.6 mg(11 %)
Iodine37.67 μg(19 %)
Zinc1.46 mg(18 %)
Saturated fatty acids10.15 g
Cholesterol143.84 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
cubed Pumpkin (with skin)
2 tablespoons
Oil (more if needed)
1 tablespoon
2 cloves
garlic (chopped)
2
onions (chopped)
12
1 tablespoon
1 ⅔ cups
1 cup
1 teaspoon
2
3 tablespoons

Preparation steps

1.
Preheat the oven to 200°C (180° fan) 400°F gas 6.
2.
Put the pumpkin wedges in a roasting tin. Drizzle the wedges with 1 tablespoon oil and sprinkle with salt. Bake for about 30 minutes until tender. Set aside to cool.
3.
Reduce the oven temperature to 190°C (170° fan) 3750°F gas 5.
4.
Peel off the skin from the cooked pumpkin flesh. Cut the pumpkin into thick slices and put into a baking dish.
5.
Heat the butter and remaining oil in a frying pan and cook the garlic and onions until softened.
6.
Add half the sage leaves and tip into a bowl. Set aside.
7.
Sprinkle the flour into the pan, adding more butter or oil if the mixture looks too dry and mix to a paste. Cook for 1 minute, stirring constantly.
8.
Gradually pour in the milk and bring the sauce to a simmer, stirring constantly. Add half the cheese and the mustard and remove the pan from the heat.
9.
Stir in the onion mixture and whisk in the egg yolks. Pour the sauce all over the pumpkin and scatter with the remaining Mozarella cheese, sage leaves and the Parmesan cheese. Bake for about 15-20 minutes, until bubbling and the cheese has melted