Pumpkin and Jerusalem Artichoke Casserole
Healthy, because
Even smarter
Nutritional values
Hokkaido comes along with a large supply of vitamin A. This power substance ensures good vision, especially in the dark, makes the skin healthy and acts as a preventative measure against premature signs of aging. The potassium content of the pumpkin is also responsible for balancing the body's fluid balance.
Enjoy your lunch break: The tasty casserole is a pleasure even when cold or warmed up. For the fresh salad you should transport the dressing separately and dress the salad just before eating.
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 119.2 μg | (199 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 176 μg | (59 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 17.2 μg | (38 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 1,410 mg | (35 %) | ||
| Calcium | 460 mg | (46 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 6.4 mg | (43 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 20.4 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 287 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 1 small Hokkaido pumpkin
- vegetable oil (for the baking dish)
- 250 grams Jerusalem artichoke
- 4 eggs
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 3 sprigs thyme
- salt
- freshly ground peppers
- Nutmeg
- 150 grams Goat cheese
- 150 grams Arugula
- 1 Pear
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
Preparation steps
Preheat the convection oven to 180°C (approximately 350°F).
Rinse the pumpkin, cut in half and cut the halves into slices. Distribute in an oiled baking dish. Peel the Jerusalem artichoke and cut into sticks. Arrange over the top of the pumpkin.
Whisk the eggs with the broth and cream. Rinse the thyme, shake dry and add to the mixture. Season well with salt, pepper, and nutmeg and pour over the vegetables. Crumble the goat cheese over the top and bake until golden brown, about 35 minutes.
For the salad, rinse the arugula and spin dry. Rinse the pear, cut into quarters, core and cut into thin strips. For the dressing, mix the balsamic with oil and season with salt and pepper. Toss the arugula and pears with the dressing. Remove the casserole from the oven and serve on plates along with the salad.
