Cauliflower Bacon Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 587 cal. | (28 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 98 μg | (163 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 209 μg | (70 %) | ||
| Pantothenic acid | 4.1 mg | (68 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 193 mg | (203 %) | ||
| Potassium | 1,594 mg | (40 %) | ||
| Calcium | 484 mg | (48 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 163 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 400 grams floury potatoes
- salt
- 2 Parsnips
- 300 milliliters milk
- 1 Cauliflower
- 2 Tbsps butter
- 2 eggs
- 150 milliliters Whipped cream
- ½ bunch parsley
- 75 grams freshly grated Emmentaler cheese
- freshly ground peppers
- freshly grated Nutmeg
- 50 grams sliced Bacon
Preparation steps
Peel, halve and boil the potatoes in salt water for about 25 minutes.
Peel and coarsely dice the parsnips. Add the potatoes and cook for 10 minutes. Drain the potatoes, catching 2-3 tablespoons of the water. Add the water back in and half of the milk. Mash the potatoes.
Preheat the oven to 180°C (approximately 350°F).
Rinse the cauliflower, divide into florets and saute in hot butter until golden brown. Add to the potatoes.
Mix the eggs, remaining milk and cream. Pluck the parsley leaves and finely chop, leaving some for the garnish. Add the parsley and cheese into the egg mixture. Season with salt, pepper and nutmeg. Pour the potatoes into a baking dish and top with bacon slices. Pour the egg mixture over the top. Bake for 50-60 minutes. Serve sprinkled with parsley.
