Brussel Sprouts and Chestnut Gratin

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Brussel Sprouts and Chestnut Gratin
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Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
471
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie471 cal.(22 %)
Protein14 g(14 %)
Fat26 g(22 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage13 g(43 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E5.4 mg(45 %)
Vitamin K192.7 μg(321 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.6 mg(55 %)
Niacin5.2 mg(43 %)
Vitamin B₆0.8 mg(57 %)
Folate229 μg(76 %)
Pantothenic acid1 mg(17 %)
Biotin2.8 μg(6 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C176 mg(185 %)
Potassium1,643 mg(41 %)
Calcium258 mg(26 %)
Magnesium90 mg(30 %)
Iron2.8 mg(19 %)
Iodine9 μg(5 %)
Zinc2.6 mg(33 %)
Saturated fatty acids12.9 g
Uric acid119 mg
Cholesterol53 mg
Complete sugar17 g

Ingredients

for
4
Ingredients
250 grams Chestnuts
500 grams Brussels sprouts
400 grams Parsnips
1 onion
2 Tbsps vegetable oil
salt
peppers
Nutmeg
100 milliliters Vegetable broth
100 grams Crème fraiche
100 milliliters Whipped cream
60 grams grated Cheese (such as Bergkäse)
How healthy are the main ingredients?
Brussels sproutsParsnipChestnutWhipped creamonionsalt

Preparation steps

1.

Cut chestnuts crosswise on top and cook in boling water for about 20 minutes or until tender. Drain and peel.  

2.

Rinse brussel sprouts, remove outer leaves and halve. Peel and dice parsnip. Peel onion and chop finely. Heat oil in a pan and saute onion until translucent, add sprouts and parsnip, saute briefly. Season with salt, pepper and nutmeg and add broth. Simmer, covered, for about 5 minutes or until very al dente. Open the pan and simmer until almost all liquid has evaporated. Spread vegetables with chetsnuts in a baking pan. 

3.
Preheat the oven to 200 ° C convection.
4.

Whisk crème fraîche with cream and cheese, season with salt and pepper. Pour over vegetables and bake in preheated oven at 200°C (approximately 400°F) for about 15-20 minutes or until golden brown.

5.

If desired, serve with venison escalopes.