Pancetta Vegetable Gratin
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
1094
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,094 cal. | (52 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 89 g | (77 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.1 g | (34 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 94.6 μg | (158 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 197 μg | (66 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 1,804 mg | (45 %) | ||
| Calcium | 572 mg | (57 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 43 g | |||
| Uric acid | 246 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams potatoes
- 800 grams Rutabaga
- 1 stalk Leeks
- 1 handful parsley
- 400 grams smoked Pancetta
- 200 milliliters Whipped cream
- 500 milliliters Beef broth
- 100 grams grated Emmentaler cheese
- 2 garlic cloves
- salt
- freshly ground peppers
- ground Caraway
- ground cilantro
- 2 Tbsps coarsely chopped parsley (for garnish)
Preparation steps
1.
Peel, rinse and slice the potatoes and rutabaga. Rinse the leek and cut into thin rings. Rinse the parsley, shake dry, pluck the leaves and chop finely. Cut the pancetta into thin slices. Mix the pancetta, leek, parsley, potatoes and rutabaga. Spread the vegetable mixture in a baking dish.
2.
Preheat the oven to 180°C (approximately 350°F).
3.
Mix the cream, broth and cheese. Peel and press the garlic into the cream mixture. Season with salt, pepper, caraway and coriander. Pour the mixture over the vegetables. Cover with an oven-safe lid or alumnium foil. Bake for about 1.5 hours. Remove the cover during the last 20 minutes of baking.
4.
Serve sprinkled with parsley.
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