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Celeriac, carrot and potato gratin

60 min

4

Ingredients

Celeriac
Carrots
Potatoes
Onion
Spinach
Lemon
Olive oil
Salt & Pepper
Eggs

500 g
300 g
400 g
2
250 g
1
3 tbsp.
To taste
4

This typical winter gratin tastes as good as it looks! By adding the fresh spinach you get a nice combination of flavors. If you normally eat plant-based, you can of course leave out the eggs - we use those our chickens in the backyard! We will be looking into a way to avoid using the aluminium foil when putting the dish in the oven, but in the mean time; enjoy!

Introduction

Steps

1. Preheat the oven to 200°C. Slide the celeriac. Be careful, this is not very easy and we recommend to first cut it in half.

2. Use a grater to slice the carrots, onions and the potatoes (or use a knive to make thin slices). Place the vegetables in an oven dish, layer by layer. Start with the celeriac, add the carrots, the onions and finally the potatoes. Repeat until you are out of vegetables. Season with salt and pepper. Cover the oven dish either with its lid or with a sheet of aluminium foil (we are looking into leaving this out of course) and place it in the oven for 30 minutes.

3. Mix the raw spinach with the olive oil and the lemon juice. Add salt and pepper.

4. Take the oven dish out and add the eggs on top. Place it back in the oven for another five minutes. Serve with the spinach, enjoy!

Nutrients

Energy (kcal)

Protein (g)

Fat (g)

Carbohydrates (g)

Iron (µg)

398,8

13,8

18,1

38,7

3,6

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Impact Factors

Seasonal Score

% match

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Global Warming Potential

% compared to an average meal

100%

18,4%