I first had this dish during a sweet autumn sojourn in Provence. Paired with a slice of country bread and a glass of Cotes du Rhone, it made a perfect lunch. We followed it with dessert of the first fresh local pears of the season.
Preheat oven to 400 F. Steam (or cook in water) the leeks and turnips for about 15 minutes. Butter a gratin dish and spread the drained vegetables in it.
Break the eggs in a bowl. Add mustard and whisk well. Add cream, half of the walnuts and mix well. Season to taste and pour on top of vegetables. Sprinkle with the remaining half of the walnuts and the grated cheese, and put in oven for 15 minutes or until the top is nicely golden. Serve immediately.
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Serving Size: 1 Serving (450g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 408 | ||
Calories from Fat: 179 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.9g | 27 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 290.5mg | 89 % | |
Sodium 603.4mg | 21 % | |
Potassium 836.2mg | 22 % | |
Total Carbohydrate 43g | 13 % | |
Dietary Fiber 6.9g | 27 % | |
Sugars, other 36.1g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 408
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