Thursday, October 6, 2011

Layered Vegetable Bake

 

Low in fat and carbs, this filling bake can be served as an accompaniment to a meat or chicken dish, or as a main meal by itself.
   
Ingredients (serves 6)
Olive oil, to grease
2 medium (about 300g) beetroots
480g orange sweet potato (kumara), peeled, thinly sliced
400g kent pumpkin, deseeded, peeled, thinly sliced crossways
2 parsnips, peeled, thinly sliced
1 fennel bulb, thinly sliced lengthways
1 large (about 200g) carrot, peeled, thinly sliced
1 large brown onion, halved, thinly sliced
3 large garlic cloves, thinly sliced
1/2 cup loosely packed chopped fresh mixed herbs (such as parsley, thyme and oregano)
125ml (1/2 cup) reduced-fat thickened cream
Method
1. Preheat oven to 160°C. Brush a 3L (12 cup) capacity ovenproof dish with oil to grease. Wearing rubber gloves to avoid staining your hands, trim, peel and thinly slice beetroot.
2. Layer the sweet potato, pumpkin, beetroot, parsnip, fennel, carrot and onion with the garlic and herbs in the prepared dish, drizzling each layer with a little of the cream. Top with another drizzle of cream.
3. Roast, uncovered, in preheated oven for 1 1/4 hours or until vegetables are golden brown and tender when tested with a small sharp knife. Serve immediately.

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