Involtini with potato and cauliflower gratin
(Percentage of daily recommendation)
| Calorie | 1,019 cal. | (49 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6.4 mg | (53 %) | ||
| Vitamin K | 48.9 μg | (82 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 68.2 mg | (568 %) | ||
| Vitamin B₆ | 2.4 mg | (171 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 42.9 μg | (95 %) | ||
| Vitamin B₁₂ | 2.5 μg | (83 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 2,440 mg | (61 %) | ||
| Calcium | 383 mg | (38 %) | ||
| Magnesium | 153 mg | (51 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 21.2 g | |||
| Uric acid | 546 mg | |||
| Cholesterol | 262 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the gratin
- 700 grams potatoes (Predominantly waxy)
- salt
- 250 grams Cauliflower
- 80 grams aged Gouda
- Crème fraiche (75 grams)
- 1 bunch Chives
- butter (for the pan)
- For the involtini
- 8 small, thin Turkey cutlets (each about 50 grams)
- freshly ground pepper
- 8 tsps Basil pesto
- 4 slices Prosciutto
- Food-safe craft stick
- 2 Tbsps olive oil
Preparation steps
For the gratin: Scrub potatoes and cook for 20 minutes in salted water. Divide cauliflower into florets and cook for 5 minutes in boiling salted water. Drain cauliflower, rinse in cold water and drain well. Drain and peel potatoes and cool briefly.
Slice potatoes. Butter 4 ramekins (or one large pan) and layer potatoes and cauliflower in them. Grate Gouda and combine with sour cream. Spread cream over vegetables and bake in preheated oven at 200°C (gas mark 3, convection oven 180°C) (approximately 400°F) for about 25-30 minutes.
For the involtini: Flatten turkey cutlets and season with pepper. Spread with pesto. Cut ham in half and place on top of cutlets. Roll up and thread on wooden sticks. Heat olive oil in a large skillet and cook turkey rolls for about 15-20 minutes on all sides. Add some water to the pan, if necessary.
Rinse chives and shake dry, cut into rings and sprinkle over the gratin. Serve gratin with involtini.
If desired, serve accompanied by a mixed salad.