Variation On A Classic Dish
Ham Vegetable Casserole
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
622
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 622 cal. | (30 %) | ||
| Protein | 34 g | (35 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 43.3 μg | (72 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.5 mg | (129 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 100 μg | (33 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 26.4 μg | (59 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 1,398 mg | (35 %) | ||
| Calcium | 502 mg | (50 %) | ||
| Magnesium | 103 mg | (34 %) | ||
| Iron | 5.6 mg | (37 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 23.1 g | |||
| Uric acid | 166 mg | |||
| Cholesterol | 280 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Zucchini
- 250 grams button Mushroom
- 600 grams potatoes
- 200 grams cooked ham
- 1 onion
- 2 Tbsps chopped parsley
- 1 Tbsp butter
- salt
- freshly ground pepper
- 150 milliliters Vegetable broth
- 3 eggs
- 150 grams Crème fraiche
- 100 grams Whipped cream
- 1 Tbsp Tarragon mustard
- 150 grams grated Gouda
Preparation steps
1.
Rinse and cube the zucchini and mushrooms. Peel and cube the potatoes. Cube the ham.
2.
Peel and finely chop the onion. Sweat the onion in 1 tablespoon of hot butter until translucent. Add the diced vegetables. Saute for about 3 minutes, stirring constantly. Season with freshly chopped parsley, salt and pepper.
3.
Add the ham to the vegetable mixture and saute briefly. Pour into a greased baking dish and pour in the broth.
4.
Whisk the eggs, creme fraiche, cream and mustard. Stir in half of the cheese. Season with salt and pepper. Pour the sauce over the casserole. Sprinkle with the remaining cheese.
5.
Bake for about 45 minutes at 200°C (approximately 400°F), until golden brown. Remove from the oven and serve immediately.
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