Healthy Vegetable Bake
Delicious root vegetables covered in a creamy, garlicky low fat sauce.
20 minutesPrep Time
1 hour 30 minutesCooking Time
6Servings
Shop Ingredients
Makes 6 servings2 leeks, chopped
2 garlic cloves, chopped
1/2 cauliflower, roughly chopped
200 ml evaporated milk
300 ml salt-reduced vegetable stockSorry this product is not available at your store
2 rosemary sprigs, plus extra for garnish
300 g parsnip, thinly sliced with a mandolin
500 g beetroot, thinly sliced with a mandolin
400 g celeriac, thinly sliced with a mandolinSorry this product is not available at your store
Directions
- In a saucepan over medium heat, drizzle some olive oil and cook the leeks, garlic, cauliflower for 5 minutes, add the milk, vegetable stock and rosemary. Bring to a boil, then reduce to a simmer for 30-40 minutes covered, stirring occasionally. Leeks and cauliflower should be soft, and liquid should be slightly reduced.
- Remove rosemary sprigs and carefully spoon mixture into a food processor and blitz until smooth.
- In a large baking dish, pour the creamy vegetable mix on the base of your dish, arrange the sliced vegetables then pour the rest of the sauce over the celeriac, beetroot and parsnip. Bake in the oven, covered with foil for an hour. Twenty minutes before the end, remove foil to brown the tops.