Stimulates Digestion

Root Vegetable Casserole with Hazelnuts

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Average: 4.7 (3 votes)
(3 votes)
Root Vegetable Casserole with Hazelnuts
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
617
calories
Calories

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.

1 each contains
(Percentage of daily recommendation)
Calorie617 cal.(29 %)
Protein19 g(19 %)
Fat39 g(34 %)
Carbohydrates43 g(29 %)
Sugar added2 g(8 %)
Roughage11.6 g(39 %)
Vitamin A2.3 mg(288 %)
Vitamin D1.5 μg(8 %)
Vitamin E7.1 mg(59 %)
Vitamin K102.5 μg(171 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.9 mg(64 %)
Folate315 μg(105 %)
Pantothenic acid2.3 mg(38 %)
Biotin25.1 μg(56 %)
Vitamin B₁₂1.2 μg(40 %)
Vitamin C75 mg(79 %)
Potassium2,107 mg(53 %)
Calcium496 mg(50 %)
Magnesium118 mg(39 %)
Iron4.2 mg(28 %)
Iodine35 μg(18 %)
Zinc4.1 mg(51 %)
Saturated fatty acids20.1 g
Uric acid192 mg
Cholesterol244 mg
Complete sugar22 g

Ingredients

for
4
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
How healthy are the main ingredients?
LeekCeleryEmmentaler cheeseWhipped creamsugarparsley

Preparation steps

1.

Preheat the oven to 350°F.

2.

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.

3.

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.