Sweet Potato and Plantain Gratin
(Percentage of daily recommendation)
| Calorie | 606 cal. | (29 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 1.6 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 22.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 14 g |
Ingredients
- Ingredients
- 400 grams red Sweet potato
- 2 plantains
- 1 large onion
- 1 tsp freshly chopped ginger
- 2 red chili peppers
- 4 Tbsps vegetable oil
- 125 milliliters Vegetable broth
- 300 milliliters Coconut milk (unsweetened, canned)
- 2 Vanilla bean (seeds)
- 2 Tbsps Curry powder
- salt
- 2 tsps cane sugar
- 1 tsp Ground cinnamon
- 2 centiliters Rum
- 10 grams grated Gruyere
- Fat (for greasing)
Preparation steps
Rinse, peel and dice the sweet potatoes. Peel the plantain and cut into thick slices. Peel and finely chop the onion. Halve the chile peppers lengthways, remove the seeds, rinse and cut into thin strips.
Heat the oil in a saucepan and sauté the onions, chile peppers and ginger. Add the plantain slices and fry for about 6 minutes, turning once. Pour in the broth and the coconut milk, cover and simmer over low heat for 10 minutes. Stir in the vanilla seeds and the potato pieces and season with curry, salt, sugar, cinnamon and rum. Cook everything for a further 10 minutes.
Mix two-thirds of the cheese into the vegetables and transfer them into a greased baking dish. Shower with the remaining cheese and bake for about 20 minutes in a preheated oven at 200°C (approximately 400ºF) until golden brown.
Serve immediately.