Autumnal Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
396
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 396 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 34.1 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 1,058 mg | (26 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 86 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 carrots
- 1 onion
- 2 stalks Celery
- 300 grams Pumpkin (such as butternut)
- 250 grams waxy potatoes
- 250 grams Sweet potato
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- salt
- peppers
- 50 grams Crème fraiche
- 100 grams White bread crumbs
- 100 grams grated Cheese (such as Gruyère)
Preparation steps
1.
Peel carrots, onion, celery, pumpkin and both potatoes. Rinse all vegetables, trim as needed and cut into pieces or dice. Melt butter in a frying pan and saute all prepared vegetables over low heat for about 15 minutes while stirring and season with parsley, salt and pepper.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Arrange vegetables in a casserole dish. Cover with crème fraîche. Mix breadcrumbs in a bowl with cheese and sprinkle over vegetables. Bake in the preheated oven for about 30 minutes until golden brown. Serve immediately.
