Brussel Sprouts and Chestnut Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13 g | (43 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 192.7 μg | (321 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 229 μg | (76 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 176 mg | (185 %) | ||
| Potassium | 1,643 mg | (41 %) | ||
| Calcium | 258 mg | (26 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 17 g |
Ingredients
- 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)
Preparation steps
Cut chestnuts crosswise on top and cook in boling water for about 20 minutes or until tender. Drain and peel.
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.
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.
If desired, serve with venison escalopes.
