Vegetable Stew with Potato Au Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 633 cal. | (30 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 63 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.8 g | (39 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 96.8 μg | (161 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 188 μg | (63 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 89 mg | (94 %) | ||
| Potassium | 2,180 mg | (55 %) | ||
| Calcium | 518 mg | (52 %) | ||
| Magnesium | 125 mg | (42 %) | ||
| Iron | 4 mg | (27 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 18.8 g | |||
| Uric acid | 226 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 kilogram potatoes
- 2 large yellow onion
- 300 grams carrots
- 400 grams Celery
- 400 grams Leeks
- salt
- 60 grams butter
- 25 grams Pastry flour
- 1 Tbsp Tomato paste
- 200 milliliters dark beer
- cayenne pepper
- 150 milliliters milk
- 150 grams spicy Cheddar cheese (alternatively mature mountain cheese)
- 1 tsp lemon juice
- butter (for the baking dish)
Preparation steps
1. Rinse and peel potatoes, onions, carrots, celery, and leek. Cut potatoes in half and cook in boiling salted water for 25-30 minutes until soft.
2. Cut remaining vegetables into bite size pieces and cook for 10 minutes in 30 grams (approximately 1 ounce) of hot butter in frying pan. Add flour and tomato paste and stir well. Deglaze with beer and continue stirring. Season with salt and cayenne pepper and cook for about 15 minutes.
3. Preheat oven to 200°C (approximately 390°F). Drain potatoes and mash with remaining butter and milk. Dice half of the Cheddar cheese into small pieces and fold into potatoes.
4. Season the vegetable stew with salt, cayenne pepper and lemon juice and place into a greased baking dish. Spread the mashed potatoes over stew and cover with remaining cheese (cut into thin strips). Bake in preheated oven about 20 minutes. Serve hot, garnished with herbs, if desired.
