Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
459
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 459 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 59 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.7 g | (29 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 4.2 μg | (7 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 75 mg | (79 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 422 mg | (42 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 34 μg | (17 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 11.2 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 16 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 onion
- 2 Tbsps Pastry flour
- 1 Tbsp butter
- 100 grams Crème fraiche
- 250 milliliters milk
- 125 milliliters Vegetable broth
- 150 grams grated pecorino romano
- salt
- freshly ground peppers
- 700 grams Eggplant
- 3 Tomatoes
- 1 ⅕ kilograms Sweet potato
Preparation steps
1.
Peel and finely chop the onion. Sweat the onion in hot butter until translucent. Add the flour and saute briefly. Pour in the broth, milk and creme fraiche. Season with salt and pepper. Simmer for about 10 minutes, stirring occasionally.
2.
Stir in the cheese and remove the sauce from the heat.
3.
Rinse and slice the eggplant and tomatoes. Peel the sweet potatoes, rinse, pat dry and slice.
4.
Layer the vegetable slices and sauce in a baking dish. Pour the remaining sauce on top. Cover with knobs of butter. Bake for about 1 hour at 180°C (approximately 350°F). Remove from the oven and serve immediately.
