Low in fat and carbs, this filling bake can be served as an accompaniment to a meat or chicken dish, or as a main meal by itself.
Ingredients
- Olive oil, to grease
- 2 medium (about 300g) beetroots
- 480g orange sweet potato (kumara), peeled, thinly sliced
- 400g kent pumpkin, deseeded, peeled, thinly sliced crossways
- 2 parsnips, peeled, thinly sliced
- 1 fennel bulb, thinly sliced lengthways
- 1 large (about 200g) carrot, peeled, thinly sliced
- 1 large brown onion, halved, thinly sliced
- 3 large garlic cloves, thinly sliced
- 1/2 cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)
- 125ml (1/2 cup) reduced-fat thickened cream
Method
- Step 1Preheat oven to 160°C. Brush a 3L (12 cup) capacity ovenproof dish with oil to grease. Wearing rubber gloves to avoid staining your hands, trim, peel and thinly slice beetroot.
- Step 2Layer the sweet potato, pumpkin, beetroot, parsnip, fennel, carrot and onion with the garlic and herbs in the prepared dish, drizzling each layer with a little of the cream. Top with another drizzle of cream.
- Step 3Roast, uncovered, in preheated oven for 1 1/4 hours or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.
- Vegetarian
Nutrition
690 kj
Energy
4.5g
Fat Total
2.5g
Saturated Fat
6.5g
Fibre
5.5g
Protein
25g
Carbs (total)
All nutrition values are per serve
- Author: Jan Purser
- Image credit: Sue Ferris
- Publication: Australian Good Taste
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