Bean and Carrot Casserole

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Bean and Carrot Casserole
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Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
436
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie436 kcal(21 %)
Protein9.8 g(10 %)
Fat22.06 g(19 %)
Carbohydrates50.85 g(34 %)
Sugar added0 g(0 %)
Roughage3.01 g(10 %)
Vitamin A1,168.39 mg(146,049 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.49 mg(4 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.26 mg(24 %)
Niacin5.54 mg(46 %)
Vitamin B₆0.13 mg(9 %)
Folate92.78 μg(31 %)
Pantothenic acid0.46 mg(8 %)
Biotin0.7 μg(2 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C29.36 mg(31 %)
Potassium273.65 mg(7 %)
Calcium155.43 mg(16 %)
Magnesium34.94 mg(12 %)
Iron3.11 mg(21 %)
Iodine1.69 μg(1 %)
Zinc0.96 mg(12 %)
Saturated fatty acids10.89 g
Cholesterol43.24 mg

Ingredients

for
4
Ingredients
2 cups vegetable stock
3 carrots (sliced)
¼ Cabbage (shredded)
1 tablespoon olive oil
3 tablespoons cream (48% fat)
2 White bean (drained)
1 tablespoon chopped thyme
salt
freshly ground Black pepper
2 cups breadcrumbs
¼ cup melted butter
How healthy are the main ingredients?
olive oilthymecarrotCabbagesalt

Preparation steps

1.
Heat the oven to 190°C (170° fan) 375°F gas 5.
2.
Bring the stock to a boil in a flameproof casserole dish and add the carrots and cabbage. Cook for 8-10 minutes, until tender.
3.
Stir in the olive oil, cream, beans and thyme and season to taste with salt and pepper.
4.
Mix the breadcrumbs and butter and season to taste. Spoon on top of the vegetables.
5.
Cover and cook in the oven for about 20 minutes until the topping is crisp and golden..