Vegetable Gratin with Parsnips and Spinach
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(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
345
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 345 cal. | (16 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 1.3 mg | (163 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 480.2 μg | (800 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 222 μg | (74 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 1,096 mg | (27 %) | ||
| Calcium | 563 mg | (56 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 117 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 large Parsnips
- 500 grams Spinach
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground pepper
- Nutmeg
- 200 grams Whipped cream
- 1 egg
- 100 grams Emmentaler cheese (grated)
Preparation steps
1.
Peel the parsnips and cut into thin slices. Cook in a covered steamer for about 4 minutes.
2.
Rinse the spinach, remove the stems and wilt in a pot with a little water over medium heat. Rinse in cold water, drain, squeeze the excess water and coarsely chop.
3.
Peel the onion and garlic, chop finely and fry in hot olive oil in a large pot, pour in the spinach, briefly cook, then season with salt and pepper.
4.
Spread half of the spinach in a greased casserole, cover with the parsnips and distribute the remaining spinach on top.
5.
Mix together the cream, egg and cheese, season with nutmeg, salt and pepper and pour over the casserole.
6.
Bake in a preheated oven at 200°C (approximately 400°F) for about 30 minutes. Remove from the oven and serve immediately.
