Brussels Sprouts and Bacon Casserole
Brussels Sprouts and Bacon Casserole - A delicious cheese-topped vegetable side dish
Healthy, because
Even smarter
Nutritional values
The little cabbage has it all: fibre that keeps us full and at the same time can bind dietary fats. It is also said to be able to protect us from certain types of cancer (stomach, intestines and lungs).
You can also make the tasty Brussels sprouts casserole vegetarian with a small modification. Replace the bacon with pickled tomatoes cut into strips.
(Percentage of daily recommendation)
| Calorie | 677 cal. | (32 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 16 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17 g | (57 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 6.2 mg | (52 %) | ||
| Vitamin K | 578 μg | (963 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 420 μg | (140 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 421 mg | (443 %) | ||
| Potassium | 1,973 mg | (49 %) | ||
| Calcium | 382 mg | (38 %) | ||
| Magnesium | 114 mg | (38 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 4.3 mg | (54 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 263 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- butter (for the baking dish)
- 1 ½ kilograms Brussels sprouts
- salt
- 1 garlic clove
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 3 eggs
- 100 grams grated Cheese (such as Gruyere)
- freshly ground peppers
- Nutmeg
- 60 grams sliced Bacon
- 40 grams Walnut
Preparation steps
Preheat oven to 180°C (approximately 350°F) convection. Butter a baking dish. Rinse, trim and cut an "x" on the stem ends of Brussels sprouts.
Boil in salted water for about 8-10 minutes or until almost done. Rinse under cold water and drain. Peel garlic, finely chop and mix with cream, creme fraiche, eggs and half of the cheese. Season with salt, pepper and nutmeg.
Slice bacon and chop walnuts. Spoon Brussels sprouts into the baking dish. Pour cream mixture over Brussels sprouts and sprinkle with walnuts and bacon.
Sprinkle remaining cheese on top and bake in preheated oven for about 25 minutes. Remove and serve immediately.
