VEGETARIAN, GLUTEN FREE
This recipe is a great way of getting a few serves of vegetables in during the colder months and is also a good one for kids. It’s full of different coloured vegetables and uses herbs for flavour rather than large amounts of cream and cheese. Serve with a grilled steak or chicken.
Nutrition Information
There are many ways of cooking vegetables and it’s important to keep in mind that some nutrients can be lost during the cooking process. Vitamin C, thiamin and folate are heat sensitive vitamins, which means that they are often lost in cooking water if the vegetables are boiled. In addition, overcooking or keeping vegetables warm for a long time means that nutrients can be lost. The best ways to cook vegetables is to steam, stir fry, roast or stew them – these methods require minimal oil and ensures that important nutrients are not lost in the cooking process.
Ingredients
Makes 6 serves (as a side dish):
1 sweet potato
1 carrot
2 parsnips
1 beetroot
1 potato
1 garlic clove
1 onion
2 sprigs rosemary
1 teaspoon olive oil
1/2 cup milk
1/2 cup vegetable stock
1/2 cup grated cheese
Method
1. Preheat the oven to 180°C
2. Thinly slice the sweet potato, carrot, parsnip, beetroot and potato and arrange in a baking dish
3. Finely dice the onion and garlic
4. Place a small saucepan over medium-high heat with the olive oil
5. Add the garlic, onion and rosemary to the pan and cook until softened
6. Once softened, add the vegetable stock and milk to the saucepan and bring to the boil
7. Pour the contents of the saucepan over the vegetables in the baking dish
8. Top with the grated cheese and place in the oven for 80-90 minutes
9. Remove from the oven and serve
Tips & Tricks
You can also make this recipe using individual ramekins.
