Snow Pea and Potato Gratin
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
399
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 1,016 mg | (25 %) | ||
| Calcium | 344 mg | (34 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 350 grams potatoes
- 125 grams Snow peas
- 150 grams Yogurt (0.1% fat)
- salt
- freshly ground peppers
- Nutmeg
- 1 Tbsp cornstarch
- butter (for the baking dish)
- 50 grams freshly grated Gruyere
- parsley (for garnish)
Preparation steps
1.
Peel potatoes, rinse and slice. Rinse and peel snow peas. Bring a large pot of salted water to a boil. Cook potatoes in boiling salted water for about 6 minutes, then add the snow peas and cook for another 2 minutes. Drain vegetables, rinse in cold water and drain.
2.
Mix yogurt with cornstarch and season with salt, pepper and nutmeg.
3.
Coat a baking dish (about 22 cm/approximately 8 inches) with butter and layer in the vegetables, seasoning each layer with salt and pepper. Pour the spiced yogurt over the vegetables and sprinkle with cheese.
4.
Bake on the center rack in a preheated oven at 200°C (approximately 400°F) until the cheese begins to brown, about 15 minutes. Serve garnished with parsley.
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