Spring Vegetable Casserole
(7 votes)
(7 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
497
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 497 cal. | (24 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 53.7 μg | (90 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 198 μg | (66 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 101 mg | (106 %) | ||
| Potassium | 1,259 mg | (31 %) | ||
| Calcium | 649 mg | (65 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 18.6 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams potatoes
- 250 grams white Asparagus
- 1 Kohlrabi
- 2 carrots
- 200 grams Snow peas
- 2 Tbsps chopped parsley
- 300 grams Goat's Camembert (diced)
- 2 pcs Whole grain cracker
- salt
- freshly ground peppers
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Steam the potatoes for 25 minutes. Drain, let cool, peel and cut the potatoes into wedges. Peel the asparagus, cut off the ends and cut into 3 cm long pieces. Blanch the asparagus in salt water for about 10 minutes. Simmer the asparagus until al dente. Peel the kohlrabi and carrot. Slice the carrot and cube the kohlrabi. Pour the vegetables into a baking dish and season with salt and pepper. Pour in the broth. Sprinkle the cheese and crumbled crackers over the top. Bake for about 30 minutes. Serve sprinkled with parsley.
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