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Healthy Vegetable Bake

6 Serves
25 minutes
90 minutes

Delicious root vegetables covered in a creamy, garlicky low fat sauce.

Set a Reminder to cook 04/25/2024 11:00 04/26/24 00:00 Australian Eastern Daylight Time IGA Recipes – Healthy Vegetable Bake Reminder – Healthy Vegetable Bake https://www.iga.com.au/recipes/healthy-living/healthy-vegetable-bake/

Ingredients

6 Serves*

2 leeks, chopped

2 garlic cloves, chopped

1/2 cauliflower, roughly chopped

200 ml evaporated milk

300 ml salt-reduced vegetable stock

2 rosemary sprigs, plus extra for garnish

300 g parsnip, thinly sliced with a mandolin

500 g beetroot, thinly sliced with a mandolin

400 g celeriac, thinly sliced with a mandolin

*Serving size calculator is approximate, feel free to adjust by adding a pinch here and there as needed

Method

In a saucepan over medium heat, drizzle some olive oil and cook the leeks, garlic, cauliflower for 5 minutes, add the milk, vegetable stock and rosemary. Bring to a boil, then reduce to a simmer for 30-40 minutes covered, stirring occasionally. Leeks and cauliflower should be soft, and liquid should be slightly reduced.
Remove rosemary sprigs and carefully spoon mixture into a food processor and blitz until smooth.
In a large baking dish, pour the creamy vegetable mix on the base of your dish, arrange the sliced vegetables then pour the rest of the sauce over the celeriac, beetroot and parsnip. Bake in the oven, covered with foil for an hour. Twenty minutes before the end, remove foil to brown the tops.