Cauliflower and Ham Loaf in a Jar
Nutritional values
(Percentage of daily recommendation)
| Calorie | 680 cal. | (32 %) | ||
| Protein | 29.21 g | (30 %) | ||
| Fat | 41.81 g | (36 %) | ||
| Carbohydrates | 48.08 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.79 g | (6 %) |
| Vitamin A | 262.76 mg | (32,845 %) | ||
| Vitamin D | 2.61 μg | (13 %) | ||
| Vitamin E | 8.8 mg | (73 %) | ||
| Vitamin B₁ | 0.36 mg | (36 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.11 mg | (59 %) | ||
| Vitamin B₆ | 0.32 mg | (23 %) | ||
| Folate | 75.44 μg | (25 %) | ||
| Pantothenic acid | 0.98 mg | (16 %) | ||
| Biotin | 0.35 μg | (1 %) | ||
| Vitamin B₁₂ | 1.83 μg | (61 %) | ||
| Vitamin C | 46.81 mg | (49 %) | ||
| Potassium | 495.75 mg | (12 %) | ||
| Calcium | 489.91 mg | (49 %) | ||
| Magnesium | 32.05 mg | (11 %) | ||
| Iron | 2.71 mg | (18 %) | ||
| Iodine | 52.8 μg | (26 %) | ||
| Zinc | 2.15 mg | (27 %) | ||
| Saturated fatty acids | 10.71 g | |||
| Cholesterol | 222.63 mg |
Ingredients
- Ingredients
- 2 shallots
- 1 Tbsp butter
- 200 grams Cauliflower
- 4 Tbsps Vegetable broth
- salt
- freshly ground peppers
- 2 Tbsps finely chopped parsley
- 150 grams cooked ham
- softened butter (for greasing the jars)
- Pastry flour (for the jars)
- 4 eggs
- 100 milliliters Canola oil
- 150 grams Pastry flour
- 50 grams cornstarch
- 3 tsps Baking powder
- 125 milliliters Buttermilk
- 3 Tbsps grated pecorino romano
- 100 grams grated Gouda
Preparation steps
Peel the shallots, chop finely and sauté in butter until softened. sweat glazed in butter. Rinse the cauliflower, cut into small florets and add to the pan. Pour in the vegetable broth and season with salt and pepper. Cook for about 3 minutes, until most of the broth has evaporated. Stir in the parsley, remove from heat and allow to cool.
Preheat the oven to 200°C (approximately 400°F). Grease the heatproof jars with butter and dust with flour.
Cut the ham into small cubes. Whisk the eggs and canola oil until frothy. Combine the flour, cornstarch and baking powder and stir into the egg mixture alternately with the buttermilk. Fold the cauliflower mixture, ham and grated cheeses into the batter. Season with salt and pepper and spoon into the prepared jars, about 2/3 of the way full. Bake for 35 minutes, until a toothpick inserted comes out clean. Remove from the oven, seal the jars and cool on a wire rack.
