Raclette with Brussels Sprouts
(1 vote)
(1 vote)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 33 min.
Ready in
Calories:
158
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 158 cal. | (8 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 315.6 μg | (526 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 211 μg | (70 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 227 mg | (239 %) | ||
| Potassium | 1,019 mg | (25 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Brussels sprouts
- salt
- 2 shallots
- 2 Tbsps olive oil
- 150 grams Mozzarella
- freshly ground peppers
- 1 Tbsp chopped parsley
Preparation steps
1.
Trim the Brussels sprouts, cut in half, and cook for about 10 minutes until al dente in salted water. Drai, rinse with cold water, and drain again. Divide the cooked Brussels sprouts between four raclette ramekins. Peel the shallots, cut into rings and sprinkle over the Brussels sprouts.
2.
Drizzle the olive oil over and season with salt and pepper. Cut the mozzarella into cubes and spread over the Brussels sprouts. Bake under the raclette broiler until gratin, about 6-8 minutes. Serve sprinkled with parsley.
