Pasta Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
799
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 87 g | (58 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.2 g | (37 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 43.1 μg | (72 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 153 μg | (51 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 16.6 μg | (37 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,232 mg | (31 %) | ||
| Calcium | 461 mg | (46 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 124 mg | |||
| Cholesterol | 182 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 carrots
- 2 Parsnips
- 200 grams Celery root
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 400 grams macaroni
- salt
- 2 eggs
- 250 milliliters Whipped cream
- 100 grams grated Parmesan
- freshly ground peppers
- ground Nutmeg
- 2 Tomatoes
- 1 small Zucchini
Preparation steps
1.
Peel the carrots, parsnips and celery root and cut into cubes. Peel and finely chop the onion and garlic. Saute the carrots, parsnips, celery root, onion and garlic in hot oil for about 10 minutes, until golden brown.
2.
Cook the pasta in salt water until al dente.
3.
Preheat the oven to 180°C (approximately 350°F).
4.
Whisk the eggs, cream and half the cheese. Season with salt, pepper and nutmeg. Rinse the tomatoes, quarter, remove the cores and stalks and dice the flesh. Rinse the zucchini and cut into thin slices. Mix the drained pasta, zucchini and tomatoes with the other vegetables. Pour into a baking dish. Pour in the egg-cream and sprinkle with the remaining cheese. Bake for about 25 minutes, until golden brown. Serve hot.
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