Vegetable Gratin with Sausages
Nutritional values
(Percentage of daily recommendation)
| Calorie | 731 cal. | (35 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.7 g | (26 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 121.8 μg | (203 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.8 μg | (37 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 79 mg | (83 %) | ||
| Potassium | 1,416 mg | (35 %) | ||
| Calcium | 302 mg | (30 %) | ||
| Magnesium | 90 mg | (30 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 25.6 g | |||
| Uric acid | 191 mg | |||
| Cholesterol | 235 mg | |||
| Complete sugar | 14 g |
Ingredients
Preparation steps
Peel and rinse parsnips and carrots, trim the ends. Cut carrots into 1 cm (approximately 1/2 inch) thick slices and parsnips into pieces. Blanch parsnips in boiling salted water for 3-4 minutes, drain and rinse in cold water, drain again.
Rinse and halve leek, cut into 1 cm (approximately 1/2 inch) thick slices. Rinse parsley, shake dry and chop finely. Cut sausages into 2cm (approximately 3/4 inch) thick slices.
Whisk milk with cream and eggs, season with salt, pepper and a pinch of nutmeg, add grated cheese and mix well.
Heat butter in a pan and saute breadcrumbs briefly, add parsley and mix well.
Butter round baking pan and arrange prepared vegetables and sausages in it. Pour cream sauce over and sprinkle with breadcrumbs. Bake in preheated oven at 180°C (approximately 350°F) for about 25 minutes. Remove from the oven and arrange on plates. Serve.
