Broccoli Nut Gratin
(0 votes)
(0 votes)
Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
1447
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,447 cal. | (69 %) | ||
| Protein | 53 g | (54 %) | ||
| Fat | 117 g | (101 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 16.4 g | (55 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 34 mg | (283 %) | ||
| Vitamin K | 230.8 μg | (385 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 15.2 mg | (127 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 150 μg | (50 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 1,362 mg | (34 %) | ||
| Calcium | 640 mg | (64 %) | ||
| Magnesium | 277 mg | (92 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 7.4 mg | (93 %) | ||
| Saturated fatty acids | 40.1 g | |||
| Uric acid | 198 mg | |||
| Cholesterol | 224 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the base
- 200 grams Spelt flour
- 100 grams ground almonds
- salt
- 300 grams Quark
- 7 Tbsps sunflower oil
- Fat (for the pan)
- For the topping
- 500 grams Broccoli
- 350 grams Sour cream
- 2 eggs
- 200 milliliters Whipped cream (at least 30% fat content)
- 100 grams freshly grated Parmesan
- freshly ground peppers
- Nutmeg
- 2 Tbsps olive oil
- 200 grams slivered almonds
Preparation steps
1.
Mix the flour, almonds, 1 pinch of salt, quark and oil into a smooth dough. Divide the dough into 4 equal portions and line the greased ramekins, forming an edge on each. Chill for 30 minutes.
2.
Preheat the oven to 200°C (approximately 400°F). Rinse the broccoli and blanch in boiling salt water for 4-5 minutes. Remove from the water, rinse in cold water and drain.
3.
Mix the sour cream, eggs, cream and parmesan. Season with salt, pepper and nutmeg. Divide the broccoli between the ramekins and sprinkle with a little oil. Pour the sour cream mixture over the top. Bake for 25-30 minutes, until golden brown. Roast the almonds in a dry frying pan. Remove and spread over the broccoli gratin. Serve immediately.
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