Baked Corn
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
481
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 11.5 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 354 mg | (9 %) | ||
| Calcium | 287 mg | (29 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 238 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters Whipped cream
- 400 milliliters Vegetable broth
- 120 grams grated Cheese (such as Cheddar or Emmentaler)
- 2 egg yolks
- 500 grams Corn kernel (frozen)
- freshly ground peppers
- Nutmeg
- 1 Tbsp freshly chopped parsley
Preparation steps
1.
Peel the onion and chop finely. In a hot pot, sauté the onion in the butter until transluscent. Stir in the flour and gradually add the cream, stirring constantly. Stir in the broth pour and let the sauce simmer until creamy, about 5 minutes.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Remove the sauce from the heat and stir in half the cheese, the yolks and the corn. Season with salt, pepper and nutmeg. Pour into a gratin dish. Sprinkle with remaining cheese and bake until golden brown, about 30 minutes. Sprinkle with parsley and serve.
