Vegetarian Delicacy
Sweet Potato Carrot Gratin with Pumpkin Seeds
(10 votes)
(10 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
453
calories
Calories
Healthy, because
Even smarter
Nutritional values
Sweet potatoes contain plenty of energizing carbohydrates and, like carrots, a lot of beta-carotene, which help protect the body against free radical damage.
Don't skip the pumpkin seeds; they add tons of flavor as well as heart-healthy fats.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 453 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
more nutritional values
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 848 mg | (21 %) | ||
| Calcium | 277 mg | (28 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 165 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Sweet potato
- 10 ozs carrots
- butter (for the pan)
- 10 ozs Whipped cream
- 3 ½ ozs Crème fraiche
- 2 eggs
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 1 Tbsp freshly chopped thyme
- 3 ozs grated Gruyere
- 2 Tbsps Pumpkin seed
- thyme (for garnishing)
Preparation steps
1.
Preheat the oven to 350°F.
2.
Peel sweet potatoes and carrots and cut into thin slices. Butter baking dish and layer potatoes and carrots in an alternating manner.
3.
Whisk cream with crème fraîche and eggs. Add thyme and half of cheese and season with salt, pepper and nutmeg.
4.
Pour egg cream mixture over vegetables, sprinkle with remaining cheese and pumpkin seeds and bake in preheated oven at 350°F for about 45 minutes. Garnish with thyme sprigs and serve.
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