Rutabaga Casserole
(Percentage of daily recommendation)
| Calorie | 6,217 cal. | (296 %) | ||
| Protein | 188 g | (192 %) | ||
| Fat | 60 g | (52 %) | ||
| Carbohydrates | 1,183 g | (789 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 96.7 g | (322 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 164.3 μg | (274 %) | ||
| Vitamin B₁ | 6.4 mg | (640 %) | ||
| Vitamin B₂ | 1.2 mg | (109 %) | ||
| Niacin | 146.5 mg | (1,221 %) | ||
| Vitamin B₆ | 13.1 mg | (936 %) | ||
| Folate | 1,228 μg | (409 %) | ||
| Pantothenic acid | 31.7 mg | (528 %) | ||
| Biotin | 47.6 μg | (106 %) | ||
| Vitamin B₁₂ | 5.9 μg | (197 %) | ||
| Vitamin C | 1,456 mg | (1,533 %) | ||
| Potassium | 29,586 mg | (740 %) | ||
| Calcium | 1,159 mg | (116 %) | ||
| Magnesium | 1,721 mg | (574 %) | ||
| Iron | 71 mg | (473 %) | ||
| Iodine | 287 μg | (144 %) | ||
| Zinc | 39.1 mg | (489 %) | ||
| Saturated fatty acids | 30.5 g | |||
| Uric acid | 1,386 mg | |||
| Cholesterol | 333 mg | |||
| Complete sugar | 59 g |
Ingredients
- Ingredients
- 500 grams Ground meat
- 500 grams Rutabaga
- 1 onion (finely chopped)
- 2 Tbsps butter
- salt
- freshly ground pepper
- 2 tsps thyme (chopped)
- 1 peeled Tomato (480 grams) (approximately 17 ounces) (drained)
- 300 cooked potatoes (sliced)
- 3 eggs
- 200 grams Whipped cream
- 1 Tbsp Tomato paste
- salt
- freshly ground peppers
- Nutmeg
- 150 grams Gruyere (grated)
- 2 Tbsps scallions
Preparation steps
Peel the rutabaga, thinly slice and then cut into wide strips. Sauté in 1 tablespoon butter with a little water in a saucepan, cover and simmer for about 15 minutes. Season with salt and pepper.
Sweat the chopped onion in 1 tablespoon butter until translucent, add the ground meat and cook until crumbly. Season with salt and pepper then stir in the chives and thyme.
Coarsely chop the tomatoes.
Grease a baking dish with butter and layer in the potatoes, rutabaga, ground meat and tomatoes.
Whisk the cream and eggs together, season with salt, pepper and nutmeg and then stir in the tomato paste. Pour over the casserole, sprinkle with cheese and bake in a preheated oven (180°C) (approximately 350°F) for 35 minutes, until the cheese is melted and lightly browned.