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Ingredients
Sweet Potato Casserole with Arugula
Peel potatoes and sweet potatoes, cut each in half lengthwise, and cut into slices about 1/8th inch thin. Place potato and sweet potato slices alternately in a fan shape in a shallow baking dish.
Mix eggs, milk, salt, pepper, marjoram and 1 pinch of freshly grated nutmeg.
Pour egg-milk over potatoes. Cook the casserole in the preheated oven on the middle shelf at 200 °C / 400 °F for about 20 minutes.
Meanwhile, finely grate Gouda and sprinkle over the casserole after 20 minutes. Continue cooking the casserole at the same heat for another 30 minutes.
Meanwhile, wash arugula, shake dry and chop coarsely. Before serving, sprinkle the casserole with arugula.
(Percentage of daily recommendation)
| Calorie | 351 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
Healthy, because
Fresh arugula has a dehydrating and digestive effect. This is due to the essential oils, which are also responsible for the spicy taste. Sweet potatoes contain a lot of beta-carotene, a precursor of vitamin A. The fat-soluble vitamin is important for healthy eyes.
Even smarter
Try the casserole with just sweet potatoes: the roots provide plenty of beta-carotene.