Potato and Brussel Sprouts Gratin with Goat Cheese
(1 vote)
(1 vote)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
325
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 325 cal. | (15 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.7 g | (36 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 309 μg | (515 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 227 μg | (76 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 252 mg | (265 %) | ||
| Potassium | 1,559 mg | (39 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 165 mg | |||
| Cholesterol | 35 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams Brussels sprouts
- 600 grams potatoes
- 250 milliliters Vegetable broth
- 4 Tbsps Crème fraiche
- 1 Tbsp thyme
- 100 grams Goat cheese
- salt
- cayenne pepper
- freshly grated Nutmeg
Preparation steps
1.
Rinse brussels sprouts, halve and cook in boiling salted water until half done. Drain.
2.
Rinse potatoes and cook in salted water for about 20 minutes or until half done. Peel and cut into slices. Arrange potatoes and brussel sprous in a gratin dish. Combine broth with sour cream, thyme and half of cheese; season with salt, cayenne pepper and nutmeg. Pour over vegetables and sprinkle with remaining cheese. Bake in preheated oven at 200°C (approximately 400°F) for about 25 minutes or until golden brown. Serve.
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