Souffle with Nettle
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.4 μg | (12 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 47 μg | (16 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 202 mg | (5 %) | ||
| Calcium | 383 mg | (38 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 25.4 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 318 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- butter (for the ramekins)
- 2 handfuls young Stinging nettle
- salt
- 4 eggs
- 75 grams butter
- 1 pinch Nutmeg (freshly grated)
- 150 grams freshly grated Cheese (such as Emmentaler, Gruyère)
- 50 milliliters Whipped cream
- 3 Tbsps Crème fraiche
- 2 Tbsps Pastry flour
Preparation steps
1.
Butter four ramekins with and sprinkle with breadcrumbs.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Rinse, trim and blanch stinging nettles in salt water. Rinse, drain well and chop finely. Separate the eggs. Beat the softened butter with the egg yolks and nutmeg until fluffy. Add the nettles. Then alternately stir in the grated cheese, cream and crème fraîche. Whip egg whites and the flour until stiff. Fold egg whites into the mixture. Season with a pinch of salt. Pour mixture into molds and bake for about 30 minutes until golden brown. Serve immediately.
