Vegetable Gratin

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Vegetable Gratin
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Health Score:
7,9 / 10
Difficulty:
easy
Difficulty
Preparation:
1 hr 35 min.
Preparation
Calories:
459
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie459 kcal(22 %)
Protein15 g(15 %)
Fat17 g(15 %)
Carbohydrates59 g(39 %)
Sugar added0 g(0 %)
Roughage8.7 g(29 %)
Vitamin A2.9 mg(363 %)
Vitamin D0.2 μg(1 %)
Vitamin E9.9 mg(83 %)
Vitamin K4.2 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.7 mg(50 %)
Folate81 μg(27 %)
Pantothenic acid2.5 mg(42 %)
Biotin13.3 μg(30 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C75 mg(79 %)
Potassium1,196 mg(30 %)
Calcium422 mg(42 %)
Magnesium74 mg(25 %)
Iron2.1 mg(14 %)
Iodine34 μg(17 %)
Zinc2.3 mg(29 %)
Saturated fatty acids11.2 g
Uric acid63 mg
Cholesterol44 mg
Complete sugar16 g

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
How healthy are the main ingredients?
Sweet potatoEggplantpecorino romanoonionsalttomato

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.