Vegetable Gratin Dish
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
444
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 444 cal. | (21 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 121.9 μg | (203 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 369 mg | (9 %) | ||
| Calcium | 508 mg | (51 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 19.5 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 82 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 14 ozs Broccoli
- salt
- 3 Tbsps butter
- 2 Tbsps all-purpose flour
- ½ tsp peppers
- ½ tsp mustard powder
- 1 cup milk
- 1 ½ cups grated Cheddar cheese
- 0.333 cup cream cheese
- 4 ozs Mushrooms (chopped)
- ½ cup breadcrumbs
- 2 Tbsps Sunflower seed
Preparation steps
1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 2 litre baking dish.
2.
Cook the broccoli in a pan of boiling salted water for 4-5 minutes until just tender. Drain well and set aside.
3.
Heat 2 tablespoons butter in a large pan. Whisk in the flour, pepper and mustard until blended and thick. Gradually whisk in the milk and bring to a boil. Cook for 1-2 minutes, whisking constantly until thickened. Remove from the heat.
4.
Stir in the Cheddar and cream cheeses until the cheese has melted, then stir in the broccoli and mushrooms. Spoon into the baking dish.
5.
Melt the remaining butter and stir into the breadcrumbs. Sprinkle over the vegetable mixture. Scatter over the sunflower seeds.
6.
Bake for 30-35 minutes until golden brown and bubbling.
