Potato and Vegetable Casserole with Seafood
Nutritional values
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 10.2 μg | (51 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 48.3 μg | (81 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 134 μg | (45 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 10.5 μg | (350 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 6.9 mg | (46 %) | ||
| Iodine | 219 μg | (110 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 203 mg | |||
| Cholesterol | 186 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 250 grams festkochende potatoes
- salt
- 1 shallot
- 1 Leek
- 1 Tbsp Canola oil
- 200 milliliters dry white wine
- 500 grams mixed Shellfish (z. B. mussels, shrimp, squid, etc.)
- ½ handful parsley
- For the sauce
- 25 grams butter
- 25 grams Pastry flour
- 300 milliliters milk
- salt
- peppers (from the mill)
- Nutmeg
- 70 grams grated Hard cheese (z. B. Bergkäse)
Preparation steps
Rinse the potatoes and cook in salted water for about 20 minutes until al dente. Drain and let water evaporate. Peal and cut into small pieces. Peel and cut the shallot into strips. Rinse, clean and cut the leeks into rings. Fry both in hot oil in a pan. Deglaze with the wine, bring to a boil and set aside. Rinse the seafood and drain. Chop the parsley coarsely.
For the sauce: Preheat oven to 200°C (approximately 400°F). Melt the butter in a pot and stir in the flour to form a bright mixture. Stir in the milk to avoid lumps. Simmer a few minutes until the sauce is creamy. Season with salt, pepper and nutmeg. Stir in the cheese and allow to melt.
Mix the potatoes, vegetables, seafood and parsley to the sauce and place in a baking dish. Bake in oven for 25-30 minutes.
