Winter Veg Gratin
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
699
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 699 cal. | (33 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.2 g | (27 %) |
more nutritional values
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 12.2 mg | (102 %) | ||
| Vitamin K | 21.3 μg | (36 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 8 mg | (67 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 20.4 μg | (45 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,403 mg | (35 %) | ||
| Calcium | 630 mg | (63 %) | ||
| Magnesium | 152 mg | (51 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 4.9 mg | (61 %) | ||
| Saturated fatty acids | 22.7 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- ¼ cup butter
- 4 large carrots (peeled and cut into batons)
- 4 large Parsnips (peeled and cut into batons)
- 3 cups Whole milk
- ¾ cup Cheddar cheese (grated)
- ½ cup almonds (chopped)
- ½ cup Walnut (crushed)
- 2 Tbsps Sunflower seed
- salt
- freshly ground Black pepper
Preparation steps
1.
Melt the butter in a large saucepan set over a medium heat until hot.
2.
Add the carrots, parsnips, and a pinch of salt. Cook for 5 minutes, stirring occasionally, until slightly softened.
3.
Tip into a slow cooker and cover with the milk. Cover with a lid and cook on a low setting for 4 hours until tender.
4.
Preheat the oven to 180°C(160° fan)|350F|gas 4. Pour the carrots, parsnips, and milk into a round baking dish.
5.
Top with the cheese, nuts, sunflower seeds, and season with salt and pepper.
6.
Bake for 40-45 minutes until golden-brown on top. Leave to stand for 5 minutes before serving.
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