Cheesy Carrot Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 487 cal. | (23 %) | ||
| Protein | 17.94 g | (18 %) | ||
| Fat | 29.65 g | (26 %) | ||
| Carbohydrates | 39.01 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 3,655.35 mg | (456,919 %) | ||
| Vitamin D | 1.44 μg | (7 %) | ||
| Vitamin E | 2.29 mg | (19 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.38 mg | (35 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 26.45 μg | (9 %) | ||
| Pantothenic acid | 0.55 mg | (9 %) | ||
| Biotin | 7.14 μg | (16 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 16.9 mg | (18 %) | ||
| Potassium | 257.95 mg | (6 %) | ||
| Calcium | 380.77 mg | (38 %) | ||
| Magnesium | 40.14 mg | (13 %) | ||
| Iron | 1.05 mg | (7 %) | ||
| Iodine | 24.33 μg | (12 %) | ||
| Zinc | 1.51 mg | (19 %) | ||
| Saturated fatty acids | 16.22 g | |||
| Cholesterol | 79.47 mg |
Ingredients
- Ingredients
- 800 grams carrots
- 60 grams butter
- 30 grams Pastry flour
- salt
- 400 milliliters milk
- freshly ground peppers
- ½ tsp 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 Tbsp freshly chopped parsley
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Rinse the carrots, peel, halve and cut into 4 cm long sticks.
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.
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.
