Vegetable Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 438 cal. | (21 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 13.1 g | (44 %) |
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 67.1 μg | (112 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 169 μg | (56 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 1,450 mg | (36 %) | ||
| Calcium | 186 mg | (19 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.7 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 250 grams Sweet potato
- salt
- 2 onions
- 1 garlic clove
- 150 grams Celery root
- 2 Parsnips
- 2 carrots
- 2 Tbsps vegetable oil
- 1 Tbsp Tomato paste
- 250 milliliters Vegetable broth
- 400 grams canned Tomatoes
- 120 grams brown Lentils
- freshly ground peppers
- 80 milliliters Whipped cream
- 1 Tbsp butter
- Nutmeg (freshly grated)
- 100 grams Feta
Preparation steps
Peel and rinse potatoes, cook in salted water for about 30 minutes.
Peel onions, garlic, celery, parsnips and carrots. Finely chop onions and garlic. Cut the rest of vegetables into cubes. Heat oil in a pan and saute all vegetables for 1-2 minutes. Add tomato paste and saute briefly. Add broth, tomatoes and lentils, simmer for about 30 minutes, stirring occasionally. Add more broth, if needed. Season with salt and pepper.
Drain potatoes, let evaporate and mash. Whisk hot cream with butter, add to potatoes and season with salt, pepper and nutmeg.
Spread stew in a baking dish. Cut feta into cubes and sprinkle on top. Spread potato puree on top and bake in preheated oven at 180°C (approximately 350°F) for about 20 minutes or until golden brown. Remove from oven and serve.
