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Healthy Vegetable Bake

  • 6 Serves
  • 25 minutes
  • 90 minutes

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



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


  1. 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.
  2. Remove rosemary sprigs and carefully spoon mixture into a food processor and blitz until smooth.
  3. 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.

More about this recipe

Nutrition per serving
Calories 181.44kcal/759.14kj
Total Fat 3.82g
Carbs 29.17g
Sugars 9.03g
Protein 6.1g
Sodium 481.55mg
Fibre 5.91g

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