Potato Brussels Sprout Casserole
(3 votes)
(3 votes)
Health Score:
82 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
490
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 490 cal. | (23 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 235.7 μg | (393 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 191 μg | (64 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 207 mg | (218 %) | ||
| Potassium | 1,549 mg | (39 %) | ||
| Calcium | 349 mg | (35 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 750 grams predominantly waxy potatoes
- salt
- 600 grams Brussels sprouts (refrigerated)
- 3 onions
- 1 Tbsp vegetable oil
- 100 milliliters milk
- 50 grams butter
- freshly grated Nutmeg
- 100 grams Gouda
- Fat (for the pan)
Preparation steps
1.
Peel, rinse and cook the potatoes in boiling salt water for 20-25 minutes.
2.
Cook the brussels sprouts according to the package instructions. Peel the onions and cut into rings. Heat the oil in a pan. Saute the onions until golden brown.
3.
Heat the milk and melt the butter in it, stirring constantly. Drain the potatoes and mash well. Mix the mashed potatoes with the milk and butter. Whisk vigorously. Season with salt and nutmeg.
4.
Pour the mashed potatoes into a greased baking dish. Drain the sprouts and spread on top of the potatoes. Sprinkle with the onions and grated cheese. Bake for about 20 minutes at 200°C (approximately 400°F). Remove from the oven, let cool and serve.
