Pear Gratin
with sauerkraut
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
1134
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,134 cal. | (54 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 90 g | (78 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.7 mg | (114 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 692 mg | (17 %) | ||
| Calcium | 1,932 mg | (193 %) | ||
| Magnesium | 111 mg | (37 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 78 μg | (39 %) | ||
| Zinc | 9.8 mg | (123 %) | ||
| Saturated fatty acids | 50 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 50 grams lean, streaky Bacon
- 1 onion
- 1 small, red Bell pepper
- 2 Tbsps vegetable oil
- 200 grams Sauerkraut
- 1 tsp marjoram
- 1001 grams Raclette Cheese
- 4 Pear
- butter (for the pan)
- 4 tsps white wine
- marjoram (for garnish)
Preparation steps
1.
Finely dice the bacon. Peel and finely dice the onion. Quarter the pepper, rinse and chop finely.
2.
Heat the oil. Add the onion, pepper and marjoram. Saute briefly. Mix in the sauerkraut. Cut the cheese into thin slices.
3.
Rinse the pears, halve, remove the cores and place in a buttered baking dish. Drizzle with the white wine and spread the sauerkraut mixture on top. Cover with the cheese. Bake for about 15-20 minutes at 200°C (approximately 400°F). Serve garnished with marjoram.
