Potato Parsnip Gratin
Apples shine with a high content of potassium. The mineral is important for metabolism and acid-base balance.
If you do not have fresh parsley at home, you can easily resort to frozen herbs. As an alternative to parsnips, the potato gratin can be prepared refined with carrots.
(Percentage of daily recommendation)
| Calorie | 666 cal. | (32 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 19.7 μg | (33 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 109 μg | (36 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,459 mg | (36 %) | ||
| Calcium | 266 mg | (27 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 23.5 g | |||
| Uric acid | 88 mg | |||
| Cholesterol | 99 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 18 ozs waxy potatoes
- 18 ozs Parsnips
- 2 red Apple
- 2 tsps Canola oil
- 3 ozs Whipped cream
- 8 ozs Vegetable broth
- salt
- peppers
- Nutmeg
- 1 ½ ozs grated Cheese I.e gruyere, swiss, gouda)
- 2 slices Whole Wheat Bread
- 1 Tbsp butter
- 1 handful parsley
Preparation steps
Clean, peel and slice potatoes and parsnips crosswise into thin slices. Wash apples, quarter, core and cut into thin slices. Grease ovenproof dish.
Layer potatoes, parsnips and apples alternately in the form of roof tiles. In a saucepan, bring the cream and stock to the boil, season with salt, pepper and 1 pinch of freshly grated nutmeg and pour over the ingredients in the dish. Sprinkle everything with cheese and bake potato gratin refined in a preheated oven at 200 °C / 400 °F for 40-45 minutes.
In the meantime, dice bread slices into small cubes. Heat butter in a frying pan. Toast bread cubes in it over medium heat for 5 minutes; then remove and let cool on kitchen paper. Wash parsley, shake dry and chop. Sprinkle potato gratin refined with croutons and parsley.