Vegetable Gratin with Millet
Healthy, because
Even smarter
Nutritional values
This dish is a great way to incorporate vegetables into your diet and get a serving of nutrients, including fiber, minerals, vitamins, and antioxidants.
You can serve this in mini gratin dishes for individual portions.
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 88 μg | (29 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 17.9 μg | (40 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 611 mg | (15 %) | ||
| Calcium | 195 mg | (20 %) | ||
| Magnesium | 92 mg | (31 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 61 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 16 ozs Vegetable broth
- 7 ozs Millet
- 2 carrots
- 8 ozs Rutabaga
- 7 ozs Swiss chard
- 2 ozs dried Tomatoes (in oil)
- 3 eggs
- 6 ozs Ricotta cheese
- 5 ozs Whipped cream
- 1 tsp Turmeric (ground)
- 1 tsp dried thyme
- salt
- freshly ground peppers
- olive oil (for the pan)
- 3 ozs grated Mozzarella
Preparation steps
Peel shallot and garlic, chop finely. Heat olive oil in a pan and saute shallot and garlic briefly. Add 2 cups of broth. Rinse millet in a sieve and add to the broth. Peel carrot and rutabaga, cut into slices or cubes. Add to the pan and simmer, covered, for about 15 minutes. Remove from heat and let soak, covered, for another 15-20 minutes. If necessary, add a little broth.
Preheat the oven to 400°F.
Rinse and spin dry chard, cut leaves into strips and stems into pieces. Drain tomatoes and cut into strips.
Whisk eggs with well-drained ricotta, cream and turmeric, add thyme, tomatoes and chard. Add mixture to millet, mix well. Season with salt and pepper, spread in an oiled baking dish and smooth.
Sprinkle with cheese and bake in preheated oven at 400°F for about 30 minutes or until golden brown. Remove from oven and serve.
