Salsify and Carrot Gratin
(3 votes)
(3 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
571
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 571 cal. | (27 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 43 g | (37 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 49.6 g | (165 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 17.4 mg | (145 %) | ||
| Vitamin K | 36.2 μg | (60 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 206 μg | (69 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 20.6 μg | (46 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,475 mg | (37 %) | ||
| Calcium | 915 mg | (92 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 27.5 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 297 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 kilogram fresh Salsify
- 2 Tbsps Vinegar
- 500 grams carrots
- salt
- 200 grams Crème fraiche
- 2 egg yolks
- 1 egg
- 2 Tbsps parsley (cut into strips)
- 0.13 l dry white wine
- 200 grams freshly grated Emmentaler cheese
- freshly ground peppers
- freshly ground Nutmeg
- Fat (for the pan)
Preparation steps
1.
Rinse salsify thoroughly under running water, dry and peel with a potato peeler. Cut into pieces and mix with 1 tablespoon of vinegar and water. Peel carrots and cut diagonally into thin slices.
2.
Bring plenty of salted water with remaining vinegar to a boil and cook carrots and salsify for 20 minutes.
3.
Whisk cream, egg yolks, egg, cut into strips parsley, wine and half of cheese, season with pepper and nutmeg. Layer vegetables in a greased casserole pan and pour egg mixture over them. Sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 30 minutes or until golden brown. Remove from oven and serve immediately.
