Broccoli and Vegetable Gratin
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(0 votes)
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
357
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 357 cal. | (17 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 462.9 μg | (772 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 3.9 mg | (65 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 270 mg | (284 %) | ||
| Potassium | 1,166 mg | (29 %) | ||
| Calcium | 534 mg | (53 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 229 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse broccoli, peel the stems and cut in half lengthwise through the florets or cut into quarters. Blanch in boiling salted water for about 5 minutes. Drain and rinse in cold water.
2.
Blanch tomatoes, peel, halve and remove seeds.
3.
Peel shallots and cut into quarters lengthwise.
4.
Season the vegetables lightly with salt, pepper and herbs, place in a greased baking dish, sprinkle with cheese and bake in a preheated oven 220°C (approximately 425°F) until the cheese is lightly browned, about 15 minutes. Remove from oven and serve with baguette slices, if desired.
