Root vegetable bake
- Total Time
A lovely vegetarian dinner the whole family will enjoy.
Parsnip(s), raw250 g, peeled and sliced finely
Carrots, raw125 g, peeled and sliced finely
Leek1 medium, trimmed and sliced
Vegetable stock cube(s)1 cube(s), made up with 300ml hot water
Egg, whole, raw2 medium, raw, beaten
Parsley, fresh2 tablespoons, chopped
Quark3 tablespoons, heaped
Quorn pieces100 g
Calorie controlled cooking spray4 spray(s)
- Preheat the oven to gas mark 5/190°C/fan 170°C. 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.