Salsify and Hazelnut Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 236 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 55.5 g | (185 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 22.4 mg | (187 %) | ||
| Vitamin K | 3.9 μg | (7 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 1,133 mg | (28 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 109 mg | (36 %) | ||
| Iron | 10.4 mg | (69 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.4 g | |||
| Uric acid | 213 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 1 organic lemon (zest and juice)
- 42 ozs Salsify
- salt
- 2 ozs sundried Tomatoes (in oil)
- 2 ozs Hazelnuts
- freshly ground peppers
- Nutmeg
- 1 pinch cayenne pepper
- 1 pinch sweet ground paprika
- 1 tsp oregano
- 7 ozs Soy creamer
Preparation steps
Place the lemon juice in a large bowl of cold water. Scrub the salsify under running water, peel, and place in the lemon water to prevent discoloring. Cut into approximately 5-inch long pieces, halve lengthwise if very thick.
Bring 18 ounces of salted water to a boil. Add the salsify, reduce to a simmer, and cook until the salsify is tender, 10-15 minutes.
Preheat the oven to 350°F.
Drain the tomatoes and brush four small ramekins (or a large shape) with some of the oil from the tomatoes. Chop the tomatoes and mix together with the nuts.
In a bowl, mix the cream with cayenne, paprika, oregano and about ½ teaspoon lemon zest, season with salt, pepper and nutmeg.
Drain the salsify, cool briefly and divide among the ramekins. Pour the cream mixture over and spread the nut-tomato mixture on it. Bake until set, about 20 minutes. Garnish to taste with fresh oregano.
