Pumpkin Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 15 g | (50 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 290.9 μg | (485 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 213 mg | (224 %) | ||
| Potassium | 2,079 mg | (52 %) | ||
| Calcium | 471 mg | (47 %) | ||
| Magnesium | 126 mg | (42 %) | ||
| Iron | 5.8 mg | (39 %) | ||
| Iodine | 53 μg | (27 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 277 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 1 kilogram Hokkaido pumpkin (peeled and seeded)
- 1 bunch scallions
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 1 splash white wine
- 350 milliliters milk
- 2 Tbsps Crème fraiche
- 4 Tbsps Parmesan (freshly grated)
- 4 Tbsps breadcrumbs
- salt
- Nutmeg (freshly grated)
- 600 grams waxy potatoes
- 600 grams Broccoli
- 4 Tbsps olive oil
- 2 Tbsps shaved almonds
Preparation steps
Cut the pumpkin into 1 cm (approximately 1/2 inch) thick slices.
Rinse and slice the scallions. Sauté in the butter, then sprinkle with the flour and stir until coated. Deglaze with the white wine, then add the milk and bring to a boil stirring constantly. Stir in the creme fraiche, and simmer. Season to taste with salt and nutmeg. Place a layer of the sauce in a baking dish, then top with a layer of the pumpkin. Repeat the layers until all the ingredients have been used, finishing with a layer of sauce. Sprinkle with the parmesan and breadcumbs. Bake in a 180°C (approximately 350°F) oven for 25-30 minutes, until golden brown.
Peel the potatoes and cut into wedges. Season with salt, and sauté in 2 tablespoons of oil. Cook for 25 minutes, until golden brown, stirring occasionally.
Toast the almonds in a dry pan until golden brown.
Rinse and trim the broccoli. Blanch in boiling salted water for 5 minutes until al dente. Remove from the water, and sauté in a pan with the remaining oil. Season to taste with salt, then mix in the almonds.
Transfer the gratin to warmed plates, and serve with the potatoes and broccoli.
