Rutabaga and Potato Gratin with Oregano

44 Reviews
87% would make this recipe again

Preparation : 20 min Cooking : 30 min
320 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Diabetes-friendly

Ingredients

1 potatoes, sliced into 1 cm pieces 200 g
2 rutabagas, or turnips, sliced into 1 cm pieces 300 g
1 leeks, cut into 0,5 cm pieces 300 g
1/2 tbsp olive oil 8 mL
1/2 tbsp butter, unsalted 7 g
2 bocconcini / fresh mozzarella, diced 110 g
1 tsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Prepare the vegetables : Peel the potatoes and rutabagas (or turnips), then cut them into 1 cm-thick slices. Wash the leeks well, remove and discard about ¼ of the dark-green part, then cut them into 0,5 cm-thick pieces. Dice the bocconcini into coarse pieces then set them aside.
  3. Heat the butter and oil in a large pan over medium heat, then add the leeks and sauté 3-4 min, with frequent stirring, until they become translucent. Add the other vegetables, then cook 10 min, with occasional stirring, until they become lightly golden-coloured. Season with salt and pepper, then transfer the vegetables to an oven-proof dish. Add the bocconcini pieces on top and sprinkle with the oregano.
  4. Bake in the middle of the oven 20-25 min until the vegetables are tender and the cheese has formed a nice golden crust. Serve.

Nutrition Facts Table

per 1 Serving (330 g)

Amount

% Daily Value

Calories

320

Fat

16 g

25 %

Saturated 9 g
+ Trans 0.5 g

47 %

Cholesterol

30 mg

Sodium

110 mg

5 %

Carbohydrate

36 g

12 %

Fibre

7 g

27 %

Sugars

11 g

Net Carbs

29 g

Protein

14 g

Vitamin A

35 %

Vitamin C

79 %

Calcium

25 %

Iron

22 %

Claims

This recipe is :
Free  :
Added Sugar
Excellent source of  :
Calcium, Fibre, Folacin, Magnesium, Manganese, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin K
Good source of  :
Iron, Vitamin B1
Source of  :
Copper, Niacin, Pantothenic Acid, Vitamin B2, Vitamin E, Zinc
Low  :
Calories, Sodium

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1
Vegetables 3
Meat and Alternatives 1
Fats 3

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Members' Reviews

44 Reviews (44 with rating only ) 87% would make this recipe again

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