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Spring Vegetable Casserole

4.42857
(7 votes)
Rate recipe
Health Score:
88 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 1 hr
Calories:
497
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
Calorie497 cal.(24 %)
Protein25 g(26 %)
Fat26 g(22 %)
Carbohydrates39 g(26 %)
Sugar added0 g(0 %)
Roughage8.1 g(27 %)
Vitamin A1.2 mg(150 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K53.7 μg(90 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.4 mg(87 %)
Vitamin B₆0.5 mg(36 %)
Folate198 μg(66 %)
Pantothenic acid1.5 mg(25 %)
Biotin8 μg(18 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C101 mg(106 %)
Potassium1,259 mg(31 %)
Calcium649 mg(65 %)
Magnesium125 mg(42 %)
Iron3.4 mg(23 %)
Iodine31 μg(16 %)
Zinc3.6 mg(45 %)
Saturated fatty acids18.6 g
Uric acid143 mg
Cholesterol89 mg
Complete sugar11 g
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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
How healthy are the main ingredients?
potatoSnow peaparsleyKohlrabicarrotsalt
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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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