Vegetable Raclette
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
7521
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 7,521 cal. | (358 %) | ||
| Protein | 962 g | (982 %) | ||
| Fat | 94 g | (81 %) | ||
| Carbohydrates | 679 g | (453 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 751.5 g | (2,505 %) |
more nutritional values
| Vitamin A | 36 mg | (4,500 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 153.4 mg | (1,278 %) | ||
| Vitamin K | 44,755.1 μg | (74,592 %) | ||
| Vitamin B₁ | 25.6 mg | (2,560 %) | ||
| Vitamin B₂ | 44.8 mg | (4,073 %) | ||
| Niacin | 409.1 mg | (3,409 %) | ||
| Vitamin B₆ | 70.2 mg | (5,014 %) | ||
| Folate | 9,800 μg | (3,267 %) | ||
| Pantothenic acid | 323.1 mg | (5,385 %) | ||
| Biotin | 253.3 μg | (563 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 23,522 mg | (24,760 %) | ||
| Potassium | 64,457 mg | (1,611 %) | ||
| Calcium | 15,030 mg | (1,503 %) | ||
| Magnesium | 4,540 mg | (1,513 %) | ||
| Iron | 206.7 mg | (1,378 %) | ||
| Iodine | 3,777 μg | (1,889 %) | ||
| Zinc | 118.7 mg | (1,484 %) | ||
| Saturated fatty acids | 37.7 g | |||
| Uric acid | 20,271 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 669 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 Broccoli
- 200 grams Tomatoes
- 200 grams small cooked potatoes
- salt
- freshly ground peppers
- 60 grams melted butter
- 250 grams Raclette Cheese (sliced)
- 200 grams Crème fraiche
- 1 Tbsp Whipped cream
- 1 Tbsp lemon juice
- 2 Tbsps scallions
Preparation steps
1.
Combine the crème fraîche, cream and lemon juice, season with salt and pepper and then stir in the chives.
2.
Cut the broccoli into florets, blanch in boiling salted water for 2-3 minutes, drain, rinse under cold water until cool and drain.
3.
Rinse the tomatoes, cut in half lengthwise and then cut crosswise into slices.
4.
Chop the potatoes, if necessary.
5.
Arrange the vegetables in a raclette pan, season with salt and pepper, drizzle with butter and cover with cheese. Cook in the raclette grill for 6-8 minutes, until golden brown. Serve with the crème fraîche and chives.
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