Sweet potato and parsnip gratin

Sweet potato and parsnip gratin

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Serve up this vegetarian sweet potato and parsnip gratin this evening.

The ingredient of Sweet potato and parsnip gratin

  1. 660g orange sweet potato, peeled, thinly sliced
  2. 350g parsnips, peeled, thinly sliced
  3. 400g carrots, peeled and sliced finely
  4. 40g packet French onion soup
  5. 300 ml reduced fat cream

The instruction how to make Sweet potato and parsnip gratin

  1. Preheat the oven to 180u00b0C/160u00b0C fan forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Combine the soup mix and the cream in a jug. Season with pepper. Pour over the vegetables.
  2. Cook, covered, for 30 minutes. Remove the cover. Bake in the oven for 30 minutes or until the vegetables are tender. To serve.

Nutritions of Sweet potato and parsnip gratin

fatContent: 338.185 calories
saturatedFatContent: 14 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 40 grams carbohydrates
fibreContent: 21 grams sugar
proteinContent:
cholesterolContent: 8 grams protein
sodiumContent: 39 milligrams cholesterol

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