Potato and Beetroot Savoury Crumble
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
544
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 13.6 μg | (23 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 8.5 mg | (71 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 165 μg | (55 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 1,102 mg | (28 %) | ||
| Calcium | 65 mg | (7 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 large potatoes (thinly sliced)
- 3 medium Beets (thinly sliced)
- 2 Tbsps olive oil
- salt
- peppers
- 1.333 cups vegetable stock
- ¾ cup all-purpose flour
- ⅛ cup vegan Margarine
- 1 Tbsp water
- 1 cup fresh breadcrumbs
- 4 Tbsps chopped Nut
- 2 Tbsps Sunflower seed
Preparation steps
1.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a large square baking dish or tin.
2.
Layer half the sliced potatoes over the bottom of the baking dish. Drizzle with a little of the olive oil and season with salt and pepper.
3.
Cover with the beetroot and season as before. Repeat the layers, ending with potato. Pour over the stock.
4.
Cover with a layer of non-stick baking paper and foil. Bake for 60-70 minutes until the vegetables are just tender.
5.
Put the flour in a bowl and rub in the margarine until blended. Add the water and mix with a fork to make large crumbs.
6.
Stir in the breadcrumbs, nuts and seeds.
7.
Sprinkle the crumble mixture over the vegetables and bake uncovered, for a further 15-20 minutes
8.
until the top is golden.
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