Spanish Vegetables
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
411
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 411 cal. | (20 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 43.6 μg | (73 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.7 mg | (73 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 177 μg | (59 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 35 μg | (78 %) | ||
| Vitamin B₁₂ | 2.2 μg | (73 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,223 mg | (31 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 446 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauce
- 8 eggs
- 100 milliliters milk
- ½ tsp Curry powder
- ½ tsp ground paprika
- salt
- freshly ground peppers
- 1 pinch Nutmeg
- butter (for greasing)
Preparation steps
1.
For the vegetables: Boil potatoes in a pressure cooker. Remove, peel, let cool and slice.
2.
Peel and thinly slice kohlrabi and carrots.
3.
Rinse snow peas and trim ends.
4.
Peel and mince onion and garlic.
5.
Preheat the oven to 180°C (approximately 350°F). Grease a casserole dish.
6.
Heat oil in a pan. Sauté onion and garlic. Add snow peas, carrots and kohlrabi. Stir and cook for a few minutes.
7.
Add potato slices, parsley and thyme. Sauté briefly, season with salt, then add to casserole dish.
8.
For the sauce: Whisk together eggs, milk and spices. Pour over vegetable mixture.
9.
Bake casserole for about 35 minutes, until lightly browned. Remove, cut into cubes, and serve on toothpicks.
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