Potato Gratin with Green Onions and Ramson
Vitamin K
Vitamin C
potassium (K)
iron (Fe)
phosphorus (P)
calcium (Ca)
Description
Delicate potato gratin in creamy sauce with herbs and parmesan
- Wash and dry the potatoes, slice thinly.
- Heat sunflower oil in a wide saucepan, add finely chopped green onions and lightly sauté over low heat.
- Add thyme, pour in 60 ml of cream, bring almost to a boil.
- Add potatoes to the cream, stir and simmer over low heat.
- When the potatoes in cream come to a boil, season with salt, pepper and a pinch of nutmeg.
- Blend ramson, parsley and the remaining 15 ml of cream until smooth.
- Pour the green mixture over the potatoes, stir and remove from heat.
- Add 8 g of finely grated parmesan and stir.
- Transfer the potatoes to a baking dish, spreading evenly.
- Bake in a preheated oven at 180°C for 30 minutes.
- Sprinkle with the remaining parmesan and bake for another 5 minutes.
- Let the gratin cool slightly and set before serving.
328
107 kcal / 100 g
kcal
10.7 g
3.5 g / 100 g
Protein
40.2 g
13.1 g / 100 g
Carbohydrates
14.7 g
4.8 g / 100 g
Fats
4.2 g
1.4 g / 100 g
Ash
6.7 g
2.2 g / 100 g
Fiber
77.0%
Water
5.2 g
1.7 g / 100 g
Sugars
26.6 g
8.7 g / 100 g
Starch
0.11 g
0.04 g / 100 g
Omega-3
2.31 g
0.75 g / 100 g
Omega-6
7.1 g
2.3 g / 100 g
SFA
