Parsnip and celeriac bake
Recipe highlights
Total cooking time:
40 mins
Category:
Low Protein Diet - Phe Exchange Value 1 1/2 (exchange per serving 0)
Servings:
6
Ingredients**
- 150g sliced parsnips
- 150g sliced celeriac
- 100mls vegan cream
- 200mls Loprofin Drink or Sno-Pro
- ½ bunch chopped spring onions
- 1 tsp dried sage
- 100g low protein cheese
- 50g Loprofin Cracker crumbs
- 1 tbsp olive oil
Method
- In an oven proof dish, place a layer of parsnips and celeriac before seasoning them with salt and pepper - repeat until you have used all the vegetable.
- In a jug, next mix the vegan cream and Loprofin Drink before pouring over the vegetables.
- Next, sprinkle over the top of the vegetables with the sliced spring onions and low protein cheese.
- After, crush the Loprofin Crackers in a sandwich bag before sprinkling them over the top of the bake then drizzle over the oil.
- Bake at 180°C for 30/40 minutes until the veg is tender.
Chef tips
- You can add swede, butternut squash, cauliflower to the bake
- Works great as a side dish for Christmas as it can be made ahead of time
- Freeze once baked and re-heat as needed