Brussels Sprouts and Chestnut Casserole
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
691
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 691 cal. | (33 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15.1 g | (50 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 195.6 μg | (326 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 232 μg | (77 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 172 mg | (181 %) | ||
| Potassium | 1,566 mg | (39 %) | ||
| Calcium | 412 mg | (41 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 258 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for the pan)
- 500 grams Brussels sprouts
- salt
- 1 onion
- 1 garlic clove
- 1 Tbsp butter
- 450 grams Chestnuts (vacuum-packed and pre-cooked)
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 3 eggs
- 150 grams grated Cheese (such as Appenzell or Gruyere)
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Butter large baking pan.
2.
Rinse sprouts, remove outer leaves and cut stalks crosswise. Blanch in boiling salted water for about 3 minutes. Peel onion and garlic and chop very finely. Heat butter in a pan and saute onion and garlic for a few minutes. Add chestnuts and saute briefly. Whisk cream with crème fraîche, eggs and 3/4 of cheese, season with salt, pepper and nutmeg. Arrange drained sprouts and chestnuts in the pan, pour egg and cream mixture over and sprinkle with remaining cheese. Bake in preheated oven at 180°C (approximately 350°F) for about 20-25 minutes. Remove from the oven and serve.
