Rutabaga and Potato Gratin with Lentil Salad

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100% would make this recipe again

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Preparation : 25 min Cooking : 30 min
610 calories/serving
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Ingredients

2 potatoes, sliced into 1 cm pieces 400 g
4 rutabagas, or turnips, sliced into 1 cm pieces 600 g
2 leeks, cut into 0,5 cm pieces 600 g
1 tbsp canola oil 15 mL
1 tbsp butter, unsalted 14 g
4 bocconcini / fresh mozzarella, diced 220 g
2 tsp dried oregano 1 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
2 stalks celery, chopped 140 g
2 green onions/scallions, finely chopped
2 1/2 tbsp extra virgin olive oil 38 mL
4 tsp lemon juice, freshly squeezed 1/2 lemon
3 cups lentils (canned), rinsed and drained 750 mL

Method

  1. Preheat the oven to 175ºC/350ºF.
  2. Prepare the vegetables for the gratin : 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 canola 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.
  5. A few minutes before the end of cooking time, coarsely chop the celery, finely chop the scallion, then add them to a salad bowl. Pour the olive oil and lemon juice then season with salt and pepper.
  6. Rince and drain the lentils, then add them to the bowl. Toss well and adjust the seasoning. Serve the gratin with the lentil salad.
This recipe is reserved to subscribers to Premium and VIP

N.B. If you are a physician or health professional, you may request free access.

Nutrition Facts Table

per 1 serving (550 g)

Amount

% Daily Value

Calories

610

Fat

26 g

40 %

Saturated 10.2 g
+ Trans 0.5 g

54 %

Cholesterol

30 mg

Sodium

140 mg

6 %

Carbohydrate

71 g

24 %

Fibre

14 g

58 %

Sugars

14 g

Net Carbs

57 g

Protein

29 g

Vitamin A

38 %

Vitamin C

91 %

Calcium

30 %

Iron

63 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits 0
Vegetables 3
Meat and Alternatives 3
Fats 5
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust
Recipe tailored to the needs of sports enthusiasts and active families

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