Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 254.1 μg | (424 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 144 mg | (152 %) | ||
| Potassium | 750 mg | (19 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 10 g |
Ingredients
Preparation steps
Bring medium-sized saucepan of salted water to a boil.
Peel carrots and cut diagonally into large slices. Trim zucchini ends and cut zucchini into 3-4 mm (approximately 1/5inch) thick slices. Separate broccoli florets and peel stem, cut into pieces.
Blanch vegetables, one type at a time, in boiling salted water: zucchini for about 1 minute; carrots for 4-5 minutes; broccoli with stem for about 4-5 minutes. Rinse in ice water and drain well.
Butter gratin pan. Arrange all vegetables in the pan and season with salt and pepper. Peel garlic and cut into thin slices. Rinse and shake dry parsley, pluck off leaves and cut into strips. Sprinkle garlic and parsley over vegetables. Sprinkle gratin with cheese and dot with butter cut into small pieces. Bake under a hot broiler for about 10 minutes or until golden brown, watching carefully. Remove from the oven and serve.
