Cheese and Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
431
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 431 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 30.2 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 434 mg | (11 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 100 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Peas (frozen)
- 1 carrot
- 4 stalks green Asparagus
- 80 grams Snow peas
- 1 garlic clove
- 1 tsp butter
- 400 milliliters Whipped cream
- salt
- Ground nutmeg
- 60 grams Gruyere (freshly grated)
Preparation steps
1.
Thaw the peas. Peel the carrot and cut into thin slices. Rinse the asparagus, peel the bottom third and plane into thin slices. Cut the slices into sections. Rinse and peel the snow peas. Peel and chop the garlic.
Preheat the oven to 180°C (approximately 350ºF).
2.
Melt the butter in a saucepan and sweat the garlic until translucent. Deglaze with the cream and bring to a boil. Season with salt and nutmeg and dissolve the cheese into the hot cream.
Divide the vegetables into 4 serving ramekins and distribute the hot cream-cheese mixture over it.
Bake for about 30 minutes.
Serve immediately.
