Vegetables with Bacon and Potato Gratin
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 25.6 g | (85 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 102 μg | (34 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 1,463 mg | (37 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 19.2 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 96 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the gratin
- 1 garlic clove
- 500 grams waxy potatoes
- 200 milliliters Whipped cream
- 50 grams grated Cheese (such as Gruyère)
- 50 grams Crème fraiche
- salt
- Nutmeg (freshly grated)
- freshly ground peppers
- For the croutons
- 2 slices Whole Wheat Bread
- 2 Tbsps butter
- For the vegetables
- 100 grams Smoked bacon (in slices)
- 1 Tbsp vegetable oil
- 400 grams Salsify
- 2 stalks Celery
- 4 carrots
- salt
Preparation steps
Preheat the oven to 180°C (approximately 350°F).
Peel the garlic peel and rub the cut surfaces in a gratin dish (approximately 20 x 20 cm, approximately 8 x 8 inches). Peel the potatoes, rinse and cut into very thin slices or microplane. Uniformly lay in the baking dish. Mix the cream with the cheese and creme fraiche. Season with salt, nutmeg and pepper and pour over the potatoes. The potatoes should be barely covered, if necessary use more or less cream.
Bake in preheated oven until golden brown, about 40 minutes. If the gratin becomes too dark, cover with aluminum foil.
Meanwhile, for the croutons, trim the bread slices and dice. Cook in the hot butter until golden brown for 2-3 minutes and drain on paper towels.
Cook the bacon in a hot pan in oil until golden brown and also allow to drain on paper towels.
Peel the salsify, rinse, cut in half lengthwise and cut into 5-6 cm (approximately 2 1/2 - 3 inches) long pieces. Trim the celery and the carrots, rinse or peel and also cut into sticks. Cook the vegetables together in the hot bacon frying pan until golden brown, about 5 minutes. Season with salt, pour in a little water, cover and cook about 5 minutes until tender. Remove the lid and let the liquid evaporate again. Arrange on a plate and garnish with the bacon and croutons. From the gratin cut out small circles (about 5 cm in diameter, approximately 2 inches), put on the vegetables and serve.
