Carrot Cauliflower Bake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 8.55 g | (9 %) | ||
| Fat | 13.26 g | (11 %) | ||
| Carbohydrates | 23.48 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.73 g | (19 %) |
| Vitamin A | 1,406.94 mg | (175,868 %) | ||
| Vitamin D | 0.75 μg | (4 %) | ||
| Vitamin E | 0.27 mg | (2 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.22 mg | (20 %) | ||
| Niacin | 2.26 mg | (19 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 94.92 μg | (32 %) | ||
| Pantothenic acid | 1.28 mg | (21 %) | ||
| Biotin | 4.5 μg | (10 %) | ||
| Vitamin B₁₂ | 0.42 μg | (14 %) | ||
| Vitamin C | 79.78 mg | (84 %) | ||
| Potassium | 591.83 mg | (15 %) | ||
| Calcium | 253.36 mg | (25 %) | ||
| Magnesium | 36.47 mg | (12 %) | ||
| Iron | 0.92 mg | (6 %) | ||
| Iodine | 12.61 μg | (6 %) | ||
| Zinc | 0.99 mg | (12 %) | ||
| Saturated fatty acids | 4.19 g | |||
| Cholesterol | 17.66 mg |
Ingredients
- Ingredients
- 1 Cauliflower (1 kilgrams)
- 4 carrots
- salt
- 2 Tbsps sunflower oil
- 1 onion
- 1 Tbsp Pastry flour
- 1 Tbsp grained Mustard
- 200 milliliters milk
- 5 Tbsps Vegetable broth
- 50 grams grated Cheese
- 1 generous pinch Saffron
- peppers
- parsley (for garnish)
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Bring 2 liters (approximately 8.5 cups) of salt water to a boil. Rinse the cauliflower and divide into florets. Rinse the carrots, peel and cut into slices.
Place the cauliflower in the boiling salt water and cook for about 1 minute. Add the carrots. Cook for another 3 minutes. Pour into a sieve, drain well and spread in a baking dish.
Peel and finely chop the onion. Heat the oil in a saucepan and sweat the onion until soft. Add the flour.
Cook for about 1 minute, stirring constantly. Gradually pour in the milk and broth. Bring to a boil. Stir in the saffron. Simmer, stirring constantly, for about 3 minutes. Remove the sauce from the heat. Stir in the cheese and mustard. Season with pepper.
Pour the sauce over the vegetables. Bake for about 15 minutes at 180°C (approximately 350°F).
Remove from the oven and serve garnished with parsley leaves.
