Serve up this vegetarian sweet potato and parsnip gratin tonight.
Ingredients
- 660g orange sweet potato, peeled, thinly sliced
- 350g parsnips, peeled, thinly sliced
- 400g carrots, peeled, thinly sliced
- 40g packet French onion soup mix
- 300ml reduced-fat cream
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Combine soup mix and cream in a jug. Season with pepper. Pour over vegetables.
- Step 2Bake, covered, for 30 minutes. Remove cover. Bake for 30 minutes or until vegetables are tender. Serve.
- High fibre
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1415 kj
Energy
14g
Fat Total
9g
Saturated Fat
11g
Fibre
8g
Protein
39mg
Cholesterol
129.58mg
Sodium
21g
Carbs (sugar)
40g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Add 2 teaspoons finely chopped fresh rosemary to cream mixture. Serve with grilled pork chops or lamb chops.
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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