Millet and Salsify Gratin
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 56.6 g | (189 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 22.1 mg | (184 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 212 μg | (71 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 1,158 mg | (29 %) | ||
| Calcium | 301 mg | (30 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 13.5 g | |||
| Uric acid | 235 mg | |||
| Cholesterol | 207 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅕ kilograms Salsify
- 2 Tbsps apple cider vinegar
- salt
- 125 grams Millet
- 2 Tbsps butter
- 2 Tbsps freshly chopped parsley
- 2 egg yolks
- 75 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- 2 Tbsps Sunflower seed
- 50 grams grated Cheese (such as Emmentaler)
- freshly ground peppers
How healthy are the main ingredients?
SalsifyMilletWhipped creamSunflower seedapple cider vinegarparsleyPreparation steps
1.
Rinse and peel the black salsify, and place in a bowl of water with the apple cider vinegar. Let the salsify simmer for 10-15 minutes in salted water. Leave the salsify to drain, cut in half or into thirds as needed.
2.
Cook the millet in 350 ml (approximately 1¾ cups) salted water for about 10 minutes and drain.
3.
Grease an ovenproof dish with a little butter.
4.
Spread the cooked salsify into the greased dish.
5.
Mix the cooled millet with the parsley, egg yolks, cream, creme fraiche, sunflower seeds and grated cheese. Season with salt and pepper, and pour the millet mixture over the salsify in the dish. Bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 25 minutes.
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