Potato Cauliflower Casserole
Nutritional values
(Percentage of daily recommendation)
| Calorie | 971 cal. | (46 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 77 g | (66 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.4 g | (35 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 111.2 μg | (185 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 179 μg | (60 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 199 mg | (209 %) | ||
| Potassium | 1,547 mg | (39 %) | ||
| Calcium | 514 mg | (51 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 51.2 g | |||
| Uric acid | 173 mg | |||
| Cholesterol | 157 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams Cauliflower
- 300 grams starchy potatoes
- 1 onion
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 200 grams Whipped cream
- ¼ l Vegetable broth
- ½ bunch parsley
- 70 grams grated Gouda
- salt
- peppers
- Nutmeg
- 2 Tbsps butter
- 2 Tbsps breadcrumbs
- Fat (for the pan)
Preparation steps
Rinse the cauliflower, divide into florets and cut the stalks. Peel the potatoes, rinse and cut into slices. Blanch the cauliflower and potatoes in boiling salt water for 5 minutes and drain well. Peel and finely chop the onion. Saute the onion in 1 tablespoon of hot butter. Sprinkle with the flour and cream. Pour in the broth. Simmer over medium heat. Finely chop the parsley. Mix 3/4 of the parsley into the sauce. Season with salt, pepper and nutmeg.
Layer the potatoes and cauliflower in a greased baking dish. Pour the sauce over the vegetables. Sprinkle with the cheese and bake for about 30 minutes at 175°C (approximately 350°F). Saute the breadcrumbs with 2 tablespoons of butter, until golden brown. Serve the casserole sprinkled with the breadcrumbs and remaining parsley.
