Cheesy Carrot Casserole

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Cheesy Carrot Casserole
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
487
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie487 kcal(23 %)
Protein17.94 g(18 %)
Fat29.65 g(26 %)
Carbohydrates39.01 g(26 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A3,655.35 mg(456,919 %)
Vitamin D1.44 μg(7 %)
Vitamin E2.29 mg(19 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.38 mg(35 %)
Niacin3 mg(25 %)
Vitamin B₆0.07 mg(5 %)
Folate26.45 μg(9 %)
Pantothenic acid0.55 mg(9 %)
Biotin7.14 μg(16 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C16.9 mg(18 %)
Potassium257.95 mg(6 %)
Calcium380.77 mg(38 %)
Magnesium40.14 mg(13 %)
Iron1.05 mg(7 %)
Iodine24.33 μg(12 %)
Zinc1.51 mg(19 %)
Saturated fatty acids16.22 g
Cholesterol79.47 mg

Ingredients

for
4
Ingredients
800 grams carrots
60 grams butter
30 grams Pastry flour
salt
400 milliliters milk
freshly ground peppers
½ teaspoon organic Orange zest
freshly grated Nutmeg
80 grams grated Gouda
80 grams grated Goat cheese
40 grams White bread crumbs
30 grams grated almonds
butter (for the pan)
1 tablespoon freshly chopped parsley
How healthy are the main ingredients?
carrotGoudaGoat cheesealmondparsleysalt

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F).

2.

Rinse the carrots, peel, halve and cut into 4 cm long sticks.

3.

In a small saucepan, melt 2 tablespoons of butter and dust with flour. Lightly saute, stirring with a wooden spoon. Deglaze with the milk and whisk well. Season with salt, pepper, nutmeg and orange zest. Simmer for approximately 5 minutes. Mix the two cheeses together. Remove the sauce from the pan and sprinkle with half of the grated cheese. Mix well.

4.

Melt the remaining butter and sprinkle with the breadcrumbs and nuts. Season with salt and saute until golden brown. Place the carrots in a buttered baking dish and pour in the sauce. Sprinkle with the almond breadcrumbs and the remaining cheese. Bake for 20-25 minutes. Serve sprinkled with parsley.