Vegetable Bake with Crunchy Topping
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
685
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 2.4 mg | (300 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 27.1 μg | (45 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.5 mg | (88 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 101 μg | (34 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 1,892 mg | (47 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 127 mg | (42 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 35 μg | (18 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 20.8 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 89 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 48 ozs potatoes (cut into chunks)
- 18 ozs carrots (sliced)
- salt
- freshly ground Black pepper
- 1 pinch grated Nutmeg
- 1 cup cream cheese
- ¼ cup Crème fraiche
- ½ cup grated Cheddar cheese
- 2 Tbsps Sunflower seed
Preparation steps
1.
Heat the oven to 190°C (170° fan) 375°F gas 5. Butter a baking dish.
2.
Cook the potatoes and carrots in separate pans of boiling salted water for about 20 minutes until tender. Drain well.
3.
Mash the potatoes and carrots separately and season to taste with salt, pepper and nutmeg.
4.
Add half each of the cream cheese and creme fraiche to each vegetable and beat well.
5.
Stir half the cheese into the potatoes. Spoon into the baking dish.
6.
Spoon the carrots on top and spread evenly.
7.
Bake for 15 minutes, then sprinkle with the remaining cheese and sunflower seeds and bake for a further 5 minutes unti the cheese has melted.
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