Smart Potato Parsnip Gratin
Smart potato parsnip gratin - Thin slices with golden brown crust
Healthy, because
Even smarter
Nutritional values
The mix of potatoes and parsnips provides complex carbohydrates, cell-protecting vitamin C, blood pressure-lowering potassium and digestion-stimulating fiber.
Instead of potatoes, the dish is also delicious with pumpkin, Jerusalem artichoke, celery or sweet potatoes. You can refine the casserole as desired with apples, pears, gorgonzola, feta, spices, lentils or herbs.
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.3 mg | (36 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 947 mg | (24 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 79 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 22 ozs mainly waxy potatoes
- 1 Parsnip
- 1 garlic clove
- 12 ozs Whipped cream (or soy cream)
- salt
- peppers
- Nutmeg
- 1 oz Parmesan
- 2 stalks Dill
Preparation steps
Clean and peel the potatoes and parsnip and slice or shave them on a work board into slices about 1/4th inch thin so that they still retain their shape and the slices are close together.
Peel the garlic and rub it into a baking dish. Place potato and parsnip slices in the dish and press apart flat. Finely chop garlic and mix with cream, salt, pepper and 1 pinch of freshly grated nutmeg.
Pour the cream mixture over the potatoes. Bake gratin in a preheated oven at 225 °C / 430˚F °F for about 35 minutes.
Meanwhile, finely grate Parmesan cheese. Sprinkle over potatoes and bake for another 10 minutes. Wash dill, shake dry and spread over potato gratin.
