Broccoli Casseroles with Tomato Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 238 μg | (397 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 26 g |
Ingredients
- also
- 4 Portion forms
- butter (for ramekins)
- breadcrumbs (for ramekins)
Preparation steps
For the tomato sauce, blanch tomatoes for a few seconds. Shock, peel, quarter, core and chop. Saute shallots in olive oil until glossy. Add sugar and balsamic vinegar. Cook for 2 minutes.
Add tomatoes, season with salt and pepper and simmer over low heat for 10 minutes.
For the casseroles, blanch broccoli florets in boiling salted water for about 5 minutes. Drain, rinse with cool water and drain again.
Puree broccoli, eggs and creme fraiche until smooth. Season with nutmeg, salt and pepper.
Butter 4 ramekins and sprinkle with breadcrumbs. Pour in broccoli mixture. Place ramekins in a baking dish, pour in hot water and bake in a preheated oven at 180°C (approximately 350°F) for 20-30 minutes. Remove and serve garnished with tomato sauce and basil.
