Carrots and Mashed Potato Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 316 cal. | (15 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 40.3 μg | (67 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 1,186 mg | (30 %) | ||
| Calcium | 230 mg | (23 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 500 grams starchy potatoes
- salt
- 500 grams carrots
- 200 grams Celery
- 1 onion
- 1 Tbsp Canola oil
- 75 milliliters dry white wine
- 75 milliliters Vegetable broth
- 125 milliliters milk
- 2 Tbsps butter
- freshly grated Nutmeg
- freshly ground peppers
- 1 tsp dried marjoram
- 60 grams grated Cheddar cheese
Preparation steps
Peel the potatoes, cut into quarters and cook in salted water until tender, about 15 minutes.
Meanwhile, peel and grate the carrots. Rinse the celery, trim and cut into thin slices. Peel the onion and chop finely. Heat the oil in a large frying pan, sweat the onion until translucent, add the carrots and celery and cook until softened. Add the wine and broth and simmer for about 10 minutes, until the vegetables are almost fork-tender.
Meanwhile, preheat the oven to 200°C (approximately 400°F). Drain the potatoes, let the steam evaporate and mash with potato masher. Heat the milk and butter, mix into the mashed potatoes and season with salt and nutmeg.
Season the carrots with salt and pepper, add the marjoram then transfer to a baking dish. Top with the mashed potatoes, sprinkle with cheese and cook for 15-20 minutes, until golden brown.
