Vegetable Casserole with Mashed Potato Topping
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.7 g | (39 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 55.9 μg | (93 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 204 μg | (68 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 158 mg | (166 %) | ||
| Potassium | 1,044 mg | (26 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 176 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 400 grams starchy potatoes
- salt
- 1 onion
- 400 grams frozen Peas
- 400 grams frozen Corn
- 2 red Bell pepper
- 2 Tbsps vegetable oil
- 1 Tbsp Pastry flour
- 100 milliliters Vegetable broth
- freshly ground peppers (and salt)
- 100 milliliters milk (heated)
- freshly grated Nutmeg
- butter (for baking dish)
- 50 grams grated Cheese (such as Emmentaler)
Preparation steps
Peel potatoes and boil in salted until knife-tender, about 30 minutes.
Meanwhile, peel onion and chop finely. Thaw peas and corn. Rinse bell peppers, cut in half, remove ribs and seeds and cut into small cubes. Sauté onion in hot oil until translucent. Add bell peppers, corn and peas and sauté briefly. Sprinkle with the flour and pour in the broth. Remove from heat and season with salt and pepper.
Drain potatoes and mash while still hot. Stir in hot milk and season with salt, pepper and nutmeg.
Butter a baking dish (about 20 x 20 cm) (8 x 8 inches). Preheat the oven to 200°C / 400°F. Spread vegetables evenly in baking dish, then top with mashed potatoes and sprinkle with cheese. Bake until topping is golden brown, about 30 minutes. Serve immediately.