Vegetable Casserole
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
664
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 664 cal. | (32 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.6 g | (29 %) |
more nutritional values
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 77.7 μg | (130 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 220 μg | (73 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 21.3 μg | (47 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,337 mg | (33 %) | ||
| Calcium | 415 mg | (42 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 24.6 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
Preparation steps
1.
Rinse the asparagus, peel, cut off the ends and cut into 5 cm long pieces. Peel, rinse and cut the potatoes into large pieces. Thaw the peas. Rinse the carrots. Cut the bacon into strips. Grease a casserole dish with butter. Spread the vegetables and bacon in the dish. Mix the milk, cream and eggs. Pour the sauce over the vegetables.
2.
Rinse the chervil, chop finely and sprinkle half over the casserole. Season well with salt and pepper. Sprinkle with grated cheese. Bake for about 50 minutes at 180°C (approximately 350°F). After about 30 minutes, cover with aluminum foil to prevent excess browning. Serve garnished with the remaining chervil.
