Root vegetable bake
1
Points®
Total time: 1 hr 10 min • Prep: 40 min • Cook: 30 min • Serves: 2 • Difficulty: Easy
A lovely vegetarian dinner the whole family will enjoy.
Ingredients
Parsnip, raw
250 g, peeled and sliced finely
Carrots, raw
125 g, peeled and sliced finely
Leek
1 medium, trimmed and sliced
Vegetable stock cube
1 cube(s), made up with 300ml hot water
Egg, whole, raw
2 medium, raw, beaten
Parsley, fresh
2 tablespoon(s), chopped
Quark, fat free, plain
3 tablespoon(s), heaped
Quorn pieces
100 g
Calorie controlled cooking spray
4 spray(s)
Instructions
1
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.
2
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.
3
Spoon into an 850ml ovenproof dish, mist with cooking spray and bake for 25–30 mins or until golden.
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