Healthy Vegetable Bake

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Serves: 6

Prep: 25 mins

Cook: 90 mins

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

Ingredients

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

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.

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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