| Type | Per person |
|---|---|
| Energy | 470 kcal |
| Fat | 12 gr |
| of which saturated | 4 gr |
| Carbohydrates | 66 gr |
| of which sugars | 9 gr |
| Fibres | 14 gr |
| Protein | 18 gr |
| Salt | 0 gr |
Oven dish with Brussels sprouts and carrots
Main course
2 persons
20 - 30 min
With seasonal products
250gr vegetables p.p.
Ingredients
2 persons
| 750 gr floury boiling potatoes |
| 500 gr Brussels sprouts |
| 250 gr winter carrots |
| 15 gr liquid margarine or (sunflower) oil + 1 tbsp extra to grease |
| 1 dl semi-skimmed milk |
| 75 gr 30+ grated mature (cumin) cheese |
| 2 tbsp whole-wheat breadcrumbs |
Preparation
This oven dish with Brussels sprouts and carrots is delicious for the whole family and ideal for a cold winter day.
- Preheat the convection oven to 200°C.
- Boil the peeled and sliced potatoes in water for about 20 minutes.
- Cook the peeled, half-sliced carrots and Brussels sprouts al dente in a pan for 6 minutes.
- Drain the vegetables and transfer to a greased baking dish.
- Drain the potatoes and mash them with a masher or potato masher and stir in the oil or margarine and milk. Spread the puree over the vegetables and sprinkle the grated cheese and breadcrumbs on top.
- Let the dish au gratin in the preheated oven for about 10 minutes.
Menu suggestion: delicious with white fish, such as cod.
Source: Oxin Growers
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Nutritional values
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