Cheese and Vegetable Gratin

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Cheese and Vegetable Gratin
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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)
Calorie431 cal.(21 %)
Protein11 g(11 %)
Fat38 g(33 %)
Carbohydrates13 g(9 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.9 mg(113 %)
Vitamin D1.2 μg(6 %)
Vitamin E1.7 mg(14 %)
Vitamin K30.2 μg(50 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.4 mg(37 %)
Vitamin B₆0.2 mg(14 %)
Folate94 μg(31 %)
Pantothenic acid1.1 mg(18 %)
Biotin7.6 μg(17 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C20 mg(21 %)
Potassium434 mg(11 %)
Calcium239 mg(24 %)
Magnesium43 mg(14 %)
Iron1.4 mg(9 %)
Iodine14 μg(7 %)
Zinc1.5 mg(19 %)
Saturated fatty acids22.5 g
Uric acid77 mg
Cholesterol100 mg
Complete sugar7 g

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)
How healthy are the main ingredients?
Whipped creamSnow peacarrotgarlic clovesaltGround nutmeg

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.