Vegetable Gratin with Ham
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
924
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 924 cal. | (44 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 3.8 μg | (19 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 50.8 μg | (85 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.8 mg | (123 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 163 μg | (54 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 35.3 μg | (78 %) | ||
| Vitamin B₁₂ | 3.7 μg | (123 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 1,160 mg | (29 %) | ||
| Calcium | 945 mg | (95 %) | ||
| Magnesium | 136 mg | (45 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 32.6 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 442 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Long grain rice
- salt
- 2 Zucchini
- 1 Kohlrabi
- 2 carrots
- freshly ground peppers
- 6 eggs
- 200 milliliters milk
- 200 milliliters Whipped cream (at least 30% fat content)
- 150 grams grated Gouda
- 100 grams grated Emmentaler cheese
- 150 grams diced ham
- Fat (for the mold)
- 3 Tbsps Chives
Preparation steps
1.
Preheat the oven to 200°C (approximately 400°F). Cook rice in boiling salted water until al dente (about 10 minutes). Rinse zucchini, kohlrabi and carrots. Slice into thin strips. Mix eggs with milk and cream and season with salt and pepper. Grease an oven-safe dish and spoon in the rice, half of the cheese and diced ham. Mix in the vegetables and sprinkle with the remaining cheese. Bake in preheated oven for about 30 minutes.
2.
Serve sprinkled with fresh snipped chives.
