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Mixed Vegetable Gratin
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
324
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 324 cal. | (15 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 187.5 μg | (313 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 4 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 14 ozs Pasta (e. g. penne)
- 16 ozs Cauliflower
- 11 ozs Broccoli
- 1 large Tomato (sliced)
- 2 garlic cloves (finely chopped)
- 11 ozs Mozzarella (sliced)
- 4 Tbsps cream (at least 30% fat)
- 2 Tbsps fresh parsley
Preparation
Preparation steps
1.
Heat the oven to 200°C (180°C in a fan oven) 400°F, gas 6.
2.
Cook the pasta according to the directions on the packet until al dente. Drain and rinse.
3.
Blanche the cauliflower and the broccoli in salt water for 10 minutes. Quench and drain.
4.
Grease a large baking dish and place the pasta in it. Cover with the cauliflower and broccoli and add the tomato and garlic. Season with salt, ground black pepper and a pinch of nutmeg and add the cream. Place the mozzarella on top as the last layer and bake for 15 minutes. Serve garnished with fresh parsley.
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