Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 462 kcal | (22 %) | ||
| Protein | 36.3 g | (37 %) | ||
| Fat | 27.2 g | (23 %) | ||
| Carbohydrates | 18 g | (12 %) |
Ingredients
- Ingredients
- 500 grams carrots
- salt
- 1 small Savoy cabbage
- 400 grams Lamb loin
- 1 onion
- 2 garlic cloves
- 6 Tbsps olive oil
- freshly ground pepper
- 2 Tbsps Sunflower seed
- 1 small rosemary
- 2 Tbsps thyme (fresh or dried)
- 4 Tbsps breadcrumbs
- Fat (for the pan)
Preparation steps
Peel, rinse and slice the carrots. Rinse the cabbage and cut into coarse pieces. Blanch the carrots in salt water for about 10 minutes. Blanch the cabbage in salt water for about 5 minutes. Drain the cabbage, rinse in cold water and drain well. Drain the carrots.
Slice the lamb into thick slices. Peel and chop the onion and garlic. Heat the olive oil. Saute the lamb on both sides. Season with salt and pepper. Remove from the pan.
Saute the onion, garlic, sunflower seeds, rosemary and thyme in the pan. Mix in the breadcrumbs. Grease a shallow baking dish. Layer the carrots, cabbage and lamb in the baking dish. Season with salt and pepper. Spread the breadcrumb mixture on top. Bake for about 20 minutes at 220°C (approximately 425°F). Remove from the oven, let cool and serve.
