Bread and Vegetable Gratin
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 184.5 μg | (308 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 127 μg | (42 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 1,069 mg | (27 %) | ||
| Calcium | 986 mg | (99 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 75 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 400 grams Green cabbage
- 1 bunch Soup vegetables
- salt
- 2 onions
- 40 grams butter
- 30 grams Pastry flour
- 250 milliliters Vegetable broth
- 250 milliliters milk
- 30 grams grated Parmesan
- peppers
- Nutmeg
- 4 slices Farmhouse bread
- 1 bunch flat-leaf parsley
- 200 grams Emmentaler cheese
Preparation steps
Core the cabbage and cut into thin strips. Rinse the soup vegetables. Rinse and slice the leeks and carrots. Rinse the celery and cut into cubes. Blanch all the vegetables in a pot of boiling salted water for 3 minutes. Drain and rinse with cold water to cool.
Peel and dice the onions. Heat the butter in a skillet. Add the onions and cook until translucent. Add the flour and cook until toasted. Stir in the broth and milk. Add the Parmesan and season with salt, pepper and nutmeg to taste. Simmer, while stirring, until thickened, about 5 minutes.
Toast the bread. Chop the parsley and stir into the sauce. Grate the Emmentaler. Layer the bread and vegetables in an ovenprood baking dish. Pour the sauce overtop. Sprinkle the Emmentaler on top.
Bake in a 200°C (approximately 390°F) oven until golden brown, about 35-40 minutes.