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Creamy Vegetable Bake

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Creamy Vegetable Bake
391
calories
Calories
0
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moderate
Difficulty
1 hr
Preparation
Nutritions
Fat22.23 g
Saturated Fat Acids12.72 g
Protein19.9 g
Roughage6.12 g
Sugar added0 g
Calorie391
1 serving contains
Calories391
Protein/g19.9
Fat/g22.23
Saturated fatty acids/g12.72
Carbohydrates/g30.15
Added sugar/g0
Roughage/g6.12
Cholesterol/mg67.6
Vitamin A/mg233.8
Vitamin D/μg0
Vitamin E/mg0.9
Vitamin B₁/mg0.18
Vitamin B₂/mg0.26
Niacin/mg2.95
Vitamin B₆/mg0.34
Folate/μg50.37
Pantothenic acid/mg0.62
Biotin/μg4.8
Vitamin B₁₂/μg0.13
Vitamin C/mg95.07
Potassium/mg1,014.83
Calcium/mg345.81
Magnesium/mg47.79
Iron/mg1.9
Iodine/μg13.78
Zinc/mg0.53

Recipe author: EAT SMARTER
Ingredients
Preparation

Kitchen utensils

1 Bowl, 1 Plate, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Fine grater, 1 Slotted spatula, 1 Grill pan, 1 Immersion blender, 1 deep bowl, 1 Food processor, 1 Citrus juicer

Ingredients

for 4 servings
cup
cup
3
egg whites (beaten until stiff)
2 tablespoons
freshly chopped parsley
2 ⅔ cups
waxy potatoes (peeled and chopped into 1 cm | 1/3"" cubes)
2 ⅔ cups
Kohlrabi (peeled and chopped into 1 cm | 1/3" cubes)
2 cups
Snow peas (or sugar snap peas)
1 cup
fresh Mozzarella (sliced)
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Preparation steps

Step 1/4
Preheat the oven to 180°C (160° fan) 350F, gas 4.
Step 2/4
Beat the quark and cream cheese together until smooth.
Step 3/4
Fold the beaten egg whites, parsley and vegetables into the quark mixture and season with salt and pepper.
Step 4/4
Spoon the mixture into an ovenproof dish, lay the mozzarella slices on top and bake for around 50-60 minutes. Cover with tin foil if the gratin colors too quickly.

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