Root Vegetable Casserole with Hazelnuts
Healthy, because
Even smarter
Nutritional values
Beneficial dish, also for restless stomachs: Parsnip and parsley root convince with essential oils that counteract an upset stomach. The pectin from the parsnip also aids digestion and offers a long-lasting feeling of fullness.
This wintery casserole tastes good not only with hazelnut leaves. Also almond flakes or chopped walnuts do not have to be stingy on the dish with their charms. To all cheese fans: a mixture of different spicy cheeses takes winter vegetables to a new level.
(Percentage of daily recommendation)
| Calorie | 617 cal. | (29 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 2.3 mg | (288 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 102.5 μg | (171 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 315 μg | (105 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 2,107 mg | (53 %) | ||
| Calcium | 496 mg | (50 %) | ||
| Magnesium | 118 mg | (39 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 20.1 g | |||
| Uric acid | 192 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 4 carrots
- 4 small Parsnips
- 4 small Parsnips
- 2 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp sugar
- 3 ozs dry white wine
- 2 stalks Celery
- 2 stalks Leeks
- 8 ozs Crème fraiche
- 5 ozs Whipped cream
- 3 eggs
- 2 Tbsps freshly chopped parsley
- 2 ozs grated Emmentaler cheese
- 1 ½ ozs sliced hazelnuts
Preparation steps
Preheat the oven to 350°F.
Peel and halve the carrots and parsnips. Grease a baking dish with butter. Spread the vegetables in the dish and top with flakes of butter. Season with salt, sugar and pepper. Pour in the wine. Cover and cook for about 20 minutes. After about 10 minutes, remove the aluminum foil and allow the vegetables to brown slightly.
Rinse the celery and cut into pieces. Halve the leek lengthwise, rinse and cut into pieces. Mix the celery and leeks into the vegetables. Mix the creme fraiche, cream, eggs, parsley and cheese. Season with salt and pepper.
Pour the cream over the vegetables. Sprinkle with hazelnuts.
Bake for about 30 minutes, until golden brown. Remove from the oven and serve.
