Vegetable Casserole
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
761
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 761 cal. | (36 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 61 g | (53 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.5 g | (48 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 13.5 mg | (113 %) | ||
| Vitamin K | 64.6 μg | (108 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.6 mg | (97 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 202 μg | (67 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22 μg | (49 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 150 mg | (158 %) | ||
| Potassium | 1,601 mg | (40 %) | ||
| Calcium | 646 mg | (65 %) | ||
| Magnesium | 134 mg | (45 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 31.7 g | |||
| Uric acid | 209 mg | |||
| Cholesterol | 175 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the topping
- 4 Tbsps ground almonds
- 3 Tbsps breadcrumbs
- 2 Tbsps grainy Mustard
- 70 grams melted butter
- For the casserole
- 250 grams button Mushroom (trimmed, thinly sliced)
- 250 grams carrots (peeled, thinly sliced)
- 1 stalk Leeks (cleaned, cut into rings)
- 1 small Savoy cabbage (cleaned, quartered, cored and cut into small pieces)
- 1 onion (finely diced)
- 100 milliliters Vegetable broth
- 2 Tbsps parsley (finely chopped)
- salt
- freshly ground peppers
- Nutmeg
- 300 grams Sour cream
- 1 egg
- 125 grams Gouda (grated)
- 3 Tbsps butter
Preparation steps
1.
For the casserole, cook onion in 2 tablespoons butter until translucent, stir in carrots and sauté briefly. Pour in the broth and bring to a boil. Add cabbage and leek and cook for few minutes, then season with salt, pepper and nutmeg.
2.
Grease a baking dish with 1 tablespoon butter. Mix together the cooked vegetables, mushrooms, herbs and half of the cheese. Season with salt and pepper and pour into the baking dish.
3.
Whisk sour cream with the egg and pour over the vegetables.
4.
For the topping, mix almonds with breadcrumbs and mustard and stir in the melted butter. Then distribute over the casserole to the edges of the baking dish and sprinkle with remaining cheese. Bake in the preheated oven at 200°C (approximately 400°F) for 25 minutes.
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