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Vegetable Gratin
(2 votes)
Health Score:
86 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 1 hr
Calories:
422
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 148.5 μg | (248 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 149 μg | (50 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 90 mg | (95 %) | ||
| Potassium | 847 mg | (21 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 130 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 200 grams potatoes
- 1 stalk Leeks
- 200 grams Pumpkin
- 250 grams Broccoli
- 300 milliliters Whipped cream
- 3 eggs
- 4 Tbsps Crème fraiche
- 150 milliliters Vegetable broth
- salt
- freshly ground peppers
- Nutmeg
Preparation steps
1.
Peel, risne and cube the potatoes. Cut the leek lengthwise, rinse and cut into rings. Cube the pumpkin. Rinse the broccoli, blanch in boiling salt water, drain, rinse and drain well.
2.
Mix the cream, eggs, creme fraiche and broth. Season with salt, pepper and nutmeg. Preheat the oven to 200°C (approximately 400°F). Spread the vegetables in a buttered baking dish. Pour in the egg cream. Bake for 25-30 minutes. Remove and serve immediately.
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