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Parsnip and celeriac bake

Aubergine pie

Recipe highlights

Total cooking time:

40 mins


Low Protein Diet - Phe Exchange Value 1 1/2 (exchange per serving 0)



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  • 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 


  1. 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.
  2. In a jug, next mix the vegan cream and Loprofin Drink before pouring over the vegetables.
  3. Next, sprinkle over the top of the vegetables with the sliced spring onions and low protein cheese.
  4. After, crush the Loprofin Crackers in a sandwich bag before sprinkling them over the top of the bake then drizzle over the oil.
  5. 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 


IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.

*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional

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