Small Vegetable Gratins
(1 vote)
(1 vote)
Small Vegetable Gratins - So simple and so delicious!
Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
224
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.5 g | (25 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 220 μg | (367 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 160 mg | (168 %) | ||
| Potassium | 836 mg | (21 %) | ||
| Calcium | 314 mg | (31 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 143 mg | |||
| Cholesterol | 137 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Broccoli
- 400 grams Cauliflower
- 2 carrots
- salt
- 1 garlic clove
- 1 pc Cheese (such as Emmentaler; 50 grams or approximately 2 ounces)
- 2 eggs
- 150 grams Sour cream
- salt
- Nutmeg
Preparation steps
1.
Rinse the broccoli and cauliflower. Peel the carrots and cut into cubes.
2.
Blanch the broccoli, cauliflower and carrots together in boiling salted water for 2-3 minutes, then rinse under cold water and drain.
3.
Divide the vegetables into 4 small ramekins. Peel the garlic and chop finely. Grate the cheese.
4.
Mix the garlic with the eggs, sour cream and cheese. Season with salt and freshly grated nutmeg, then spread over the vegetables and bake in a preheated oven at 200°C (approximately 400°F) until golden brown, about 20 minutes.
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