Rutabaga Leek Gratin
(3 votes)
(3 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
462
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 462 cal. | (22 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.9 g | (26 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 40.4 μg | (67 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 91 mg | (96 %) | ||
| Potassium | 943 mg | (24 %) | ||
| Calcium | 386 mg | (39 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 92 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 garlic clove
- 300 milliliters Whipped cream
- 1 stalk Leeks
- 800 grams Rutabaga
- 200 grams potatoes
- 100 grams grated Cheese (such as Gruyère, Emmentaler)
- 1 Tbsp freshly chopped thyme
- 50 grams Crème fraiche
- salt
- Nutmeg
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Peel the garlic and squeeze into the cream. Rinse the leek and cut into thin rings. Rinse, peel and slice the rutabagas and potatoes. Alternately layer the rutabagas, leek and potatoes in a baking dish. Mix the garlic cream, cheese, thyme and creme fraiche. Season with salt, pepper and nutmeg. Pour the sauce over the vegetables until the vegetables are barely covered.
3.
Bake for about 40 minutes, until golden brown. Cover with aluminum foil to prevent excess browning. Remove from the oven and serve immediately.
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