Potato and Brussels Sprout Casserole

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Average: 2.7 (3 votes)
(3 votes)
Potato and Brussels Sprout Casserole
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Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
308
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie308 cal.(15 %)
Protein8 g(8 %)
Fat19 g(16 %)
Carbohydrates25 g(17 %)
Sugar added0 g(0 %)
Roughage6 g(20 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.1 mg(9 %)
Vitamin K155.6 μg(259 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.1 mg(34 %)
Vitamin B₆0.6 mg(43 %)
Folate123 μg(41 %)
Pantothenic acid0.7 mg(12 %)
Biotin2 μg(4 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C138 mg(145 %)
Potassium1,021 mg(26 %)
Calcium98 mg(10 %)
Magnesium55 mg(18 %)
Iron2.1 mg(14 %)
Iodine7 μg(4 %)
Zinc1.2 mg(15 %)
Saturated fatty acids11.4 g
Uric acid90 mg
Cholesterol51 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
5 large potatoes
20 Brussels sprouts
250 milliliters Vegetable broth
l Whipped cream
2 Tbsps Crème fraiche
1 tsp ground paprika
1 chili pepper (cut into thin rings)
salt
freshly ground peppers
How healthy are the main ingredients?
Whipped creampotatoBrussels sproutssalt

Preparation steps

1.

Rinse the potatoes and soak in water for 20 minutes. Meanwhile, clean the Brussels sprouts and simmer for 10 minutes in the broth over medium heat. Peel the potatoes and cut into slices. Layer them in a baking dish like roof tiles, and and spread the Brussels sprouts over the top. Mix the heavy cream with the creme fraiche and chile.

2.

Season with salt, paprika and pepper and pour over the casserole. Bake on the middle rack of a preheated oven at 180°C top (approximately 350°F) until golden brown, about 15 minutes.

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