Turnips Gratin with Lamb
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.3 mg | (36 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 112 μg | (37 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 3.8 μg | (127 %) | ||
| Vitamin C | 58 mg | (61 %) | ||
| Potassium | 852 mg | (21 %) | ||
| Calcium | 310 mg | (31 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 15.7 g | |||
| Uric acid | 266 mg | |||
| Cholesterol | 138 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Rutabaga
- 500 grams trimmed Rack of lamb
- 2 Tbsps vegetable oil
- salt
- freshly ground pepper
- 3 Tbsps fresh thyme
- 250 milliliters Vegetable broth
- 150 grams Crème fraiche
- 50 grams Emmentaler cheese (or Swiss cheese)
- 1 White roll
- 30 grams butter
Preparation steps
1.
Peel the turnips and cut into find strips. Cube the lamb. Heat oil in a large, non-stick pan. Fry the lamb on all sides and season with salt, pepper and 1 tablespoon of thyme leaves. Remove the meat from the pan and place into a greased baking dish. Add the turnips to the pan and fry them. Pour in the broth, cover and cook about 10 minutes. Remove the pan from the heat.
2.
Stir in the crème fraîche and season with salt and pepper. Stir in the Emmentaler (or Swiss) and half the remaining thyme. Distribute the vegetables over the meat. Cut the bread into small cubes and sprinkle onto the vegetables. Cover with butter flakes. Cook in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Serve garnished with the remaining thyme.
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