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Carrot and Parsnip Wreath

  • RECIPE MAKES: 1 wreath
  • COOK TIME: 1 hour 40 minutes
  • THIS RECIPE IS PROTEIN FREE
Step 1

Preheat oven to 200°C/180°fan/gas mark 6.

Step 2

Add the ProZero, warm water, dried yeast and psyllium husk powder to a mixing bowl and stir until combined.

Step 3

Leave to rest for 10 minutes.

Step 4

Place the carrots and parsnips on a baking tray and coat with the herbs and 1 tbsp of oil.

Step 5

Bake in the oven for 40 minutes or until soft. Once cooked, remove from the oven and allow to cool slightly.

Step 6

Meanwhile, add Fate Low Protein All-Purpose Mix, olive oil, salt and mixed dried herbs to the ProZero wet mixture and combine by hand until a dough forms. Knead for 2 minutes.

Step 7

Dust your hands with Fate Low Protein All-Purpose Mix and roll out the dough onto a clean, dusted surface, to a thickness of 1cm.

Step 8

Slice into 7cm squares.

Step 9

Cut the carrots and parsnips in half.

Step 10

Position the squares of dough into diamond shapes.

Step 11

Add a carrot to the middle of a diamond and fold the side corners to the middle. Repeat with all the parsnips and carrots.

Step 12

Place the folded vegetables onto a greased circular baking tray to make the shape of a wreath.

Step 13

Brush with the remaining olive oil and sprinkle with the mixed herbs.

Step 14

Bake for 30 minutes or until golden brown.

Step 15

Cut a bow shape out of the red pepper.

Step 16

When baked, carefully remove the wreath from the baking tray using a spatula and transfer to a plate.

Step 17

Add the pepper bow to decorate and serve.

Fate Low Protein All-Purpose Mix and ProZero are foods for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • For the dough:
  • 50ml ProZero
  • 45ml Warm water
  • 3g Sachet dried yeast
  • 4g Psyllium husk powder
  • 125g Fate Low Protein All-Purpose Mix (plus extra for dusting)
  • 1 tsp Olive oil
  • Pinch Salt
  • 1 tsp Mixed dried herbs
  • ½ Tomato purée
  • For the filling:
  • 4 Carrots, peeled
  • 4 Parsnips, peeled
  • 1 tsp Mixed dried herbs
  • 2 tbsp Olive oil
  • 1 Red peppers