Carrot and Pea Gratin with Topping

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Carrot and Pea Gratin with Topping
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
696
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie696 kcal(33 %)
Protein13.31 g(14 %)
Fat42.44 g(37 %)
Carbohydrates67.32 g(45 %)
Sugar added0 g(0 %)
Roughage2.93 g(10 %)
Vitamin A543.31 mg(67,914 %)
Vitamin D0.84 μg(4 %)
Vitamin E1.8 mg(15 %)
Vitamin B₁0.67 mg(67 %)
Vitamin B₂0.52 mg(47 %)
Niacin7.22 mg(60 %)
Vitamin B₆0.21 mg(15 %)
Folate175.56 μg(59 %)
Pantothenic acid0.81 mg(14 %)
Biotin4.92 μg(11 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C15.41 mg(16 %)
Potassium391.06 mg(10 %)
Calcium87.95 mg(9 %)
Magnesium47.97 mg(16 %)
Iron3.94 mg(26 %)
Iodine9.22 μg(5 %)
Zinc1.28 mg(16 %)
Saturated fatty acids17.08 g
Cholesterol85.05 mg

Ingredients

for
4
Ingredients
11 ounces small Pasta
2 tablespoons olive oil
1 onion (chopped)
1 stick Celery (chopped)
1 clove garlic (finely chopped)
¾ cup peas
8 ounces cherry tomatoes (halved)
1 tablespoon chopped thyme
salt
freshly ground Black pepper
cup Oat cream (or soy cream)
1 ½ cups all-purpose flour
0.333 cup dairy-free margarine
How healthy are the main ingredients?
tomatoPastaCeleryolive oilgarlicthyme

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a baking dish.
2.
Cook the pasta in a pan of boiling salted water according to the directions on the pack.
3.
Heat the oil in a pan and gently cook the onions and celery for 5 minutes. Add the garlic, peas and tomatoes and cook for 3-4 minutes, stirring.
4.
Stir in the thyme and season to taste with salt and pepper. Heat gently and cook for 2-3 minutes.
5.
Stir in the drained pasta and put into the baking dish. Pour over the cream.
6.
Put the flour in a mixing bowl and rub in the margarine until the mixture is crumbly. Season with salt and pepper.
7.
Sprinkle the crumble over the vegetables and bake for 20-30 minutes, until the top is golden and crisp.