Sweet potato and parsnip gratin

Cooking Soups Sweet potato and parsnip gratin

Serve up this vegetarian sweet potato and parsnip gratin tonight.

Lables: High fibre Low fat Low kilojoule Low sodium Lower gi Vegetarian Egg free Fish free Shellfish free
  1. Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Combine soup mix and cream in a jug. Season with pepper. Pour over vegetables.
  2. Bake, covered, for 30 minutes. Remove cover. Bake for 30 minutes or until vegetables are tender. Serve.

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660g orange sweet potato, peeled, thinly sliced
350g parsnips, peeled, thinly sliced
400g carrots, peeled, thinly sliced
40g packet French onion soup mix
300ml reduced-fat cream

Adv

Autors
Preparation time
10
Cooking time
1:00
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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