Wild Leaf and Potato Gratin
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
580
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 580 cal. | (28 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 42.7 μg | (71 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 1,234 mg | (31 %) | ||
| Calcium | 897 mg | (90 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 49 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 cups young, organic Dandelion greens
- salt
- 1 bunch scallions
- 2 cups ripe Tomatoes
- 6 Tbsps olive oil
- 1 red chili pepper
- ½ cup white wine
- ½ cup breadcrumbs
- 5 cloves garlic cloves
- 1 handful parsley
- 3.333 cups waxy potatoes
- 1 cup pecorino romano (grated)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Small pot mit Deckel, 1 Small bowl, 1 Fork, 1 Teaspoon, 1 Measuring cups
Preparation steps
1.
Preheat the oven to 180°C.
2.
Wash the dandelion leaves, remove the stalks and cut into approximately 3 cm lengths. Blanch in boiling, salted water for 1 minute, then drain and refresh in ice-cold water. Wash and trim the spring onions and cut into thin rings. Wash the tomatoes, remove the stem end and cut the tomatoes into wedges. Heat 2 tbsp oil in a pan or frying pan and briefly sweat the spring onions and tomatoes. Wash the chillies, deseed if you wish, chop finely and add to the pan. Add the wine, season lightly with salt and simmer for about 15 minutes.
3.
Lightly toast the breadcrumbs in a dry frying pan, stirring, then transfer to a dish. Peel the garlic and press onto the breadcrumbs. Wash the parsley, shake dry, chop finely and add to the breadcrumbs. Mix well.
4.
Peel and thinly slice the potatoes, using a mandolin vegetable slicer if available. Mix with the tomatoes and dandelion leaves. Then put into a baking dish in layers, alternating with breadcrumbs. Finish with a layer of breadcrumbs. Drizzle with the rest of the oil and sprinkle with cheese. Put into the oven and bake for about 1 hour 15 minutes. Cover with aluminium foil if it browns too quickly. Serve hot.
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