Baked Vegetable Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 367 cal. | (17 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 76.6 μg | (128 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 175 μg | (58 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.6 μg | (19 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 1,506 mg | (38 %) | ||
| Calcium | 142 mg | (14 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 400 grams potatoes
- 150 grams carrots
- 1 onion
- 2 garlic cloves
- 1 stalk Leeks
- 3 sprigs marjoram
- 30 grams butter
- 2 bay leaves
- salt
- freshly ground peppers
- 125 milliliters Beef broth
- 100 milliliters dry white wine
Preparation steps
Peel, rinse and slice the potatoes. Peel carrots and cut into slices.
Peel onion and garlic. Halve onions lengthwise and cut lengthwise into strips. Finely chop garlic.
Cut the dark green part off the leek. The lighter part rinse and cut into finger-thick strips.
Rinse marjoram, shake dry and pluck the leaflets.
Butter a baking dish. Layer potato and carrot slices, onion and leek strips, interspersed with marjoram leaves and bay leaves. Season each layer with salt and pepper. The top layer is made from potato slices.
Boil broth with white wine and pour over the casserole.
Dot the remaining butter in small flakes and cover the dish tightly (with lid or aluminum foil).
Bake in a preheated oven (175°C, approximately 345°F) for about 2 1/2 hours. In the last quarter of an hour, remove the lid or aluminum foil so that the surface can brown.
Serve in the baking dish.
