Potato Gratin with Parsnips
Potato Gratin with Parsnips - popular classic, smartly interpreted. Photo: Jan Schümann
Healthy, because
Even smarter
Nutritional values
In comparison to a classic potato gratin, there are significantly more nutrients on this plate, including calcium and magnesium from the pecans and fiber from the fennel.
Instead of parsnips, the gratin also tastes great with kohlrabi.
(Percentage of daily recommendation)
| Calorie | 493 cal. | (23 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.4 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 165.3 μg | (55 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 9.8 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 78.2 mg | (82 %) | ||
| Potassium | 1,772 mg | (44 %) | ||
| Calcium | 336 mg | (34 %) | ||
| Magnesium | 115 mg | (38 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 32.5 μg | (16 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 116.7 mg | |||
| Cholesterol | 28.3 mg |
Ingredients
- Ingredients
- 10 ozs Parsnips
- 36 ozs potatoes
- 1 stalk Leeks
- 2 sprigs thyme
- 2 garlic cloves
- 1 oz Parmesan
- 1 tsp olive oil
- salt
- peppers
- 6 ozs Heavy cream
- 8 ozs
- 2 Tbsps Pecan
- 3 Tbsps whole grain breadcrumbs
- 2 stalks parsley
Preparation steps
Peel parsnips and potatoes and slice them finely. Leek wash, clean, halve lengthwise and cut into half rings. Thyme wash, shake dry and pluck off leaves. Peel garlic and chop finely. Grate the parmesan.
Grease an oven dish with oil. Lay potatoes, leeks, and parsnips in the form of roof tiles, sprinkle each layer with garlic and thyme, salt, and pepper. Mix the cream, milk, and half of the parmesan and pour it over the gratin; everything should be covered with liquid, if necessary add some more milk. Bake in a preheated oven at 350°F for 30-35 minutes.
In the meantime, chop the nuts and mix them with the remaining cheese and crumbs. Sprinkle the casserole with this and bake in the oven for 15-20 minutes until golden brown. Wash the parsley, remove the leaves and sprinkle over the casserole.
