Root vegetable bake
250 g, peeled and sliced finely
125 g, peeled and sliced finely
1 medium, trimmed and sliced
Vegetable stock cube(s)
1 cube(s), made up with 300ml hot water
Egg, whole, raw
2 medium, raw, beaten
2 tablespoons, chopped
Quark, fat free, plain
3 tablespoons, heaped
Calorie controlled cooking spray
- Preheat the oven to 190°C, fan 170°C, gas mark 5. Put the parsnips, carrots, leek and vegetable stock into a pan. Cover and simmer for 10 mins until tender.
- Drain the vegetables and reserve 50ml cooking liquid. Mix the eggs, parsley, quark, reserved cooking liquid together and season. Toss with the veg and Quorn.
- Spoon into an 850ml ovenproof dish, mist with cooking spray and bake for 25–30 mins or until golden.