Parsnip and Celeriac Bake
- RECIPE MAKES: 4 serves (as a main meal) | 8 serves (as a side)
- PREP TIME: 10 min
- COOK TIME: 50 min
A delicious, mashed vegetable bake. Based on parsnip and celeriac, not only is it low in protein it’s perfect as a main or side on Christmas day, and everyone will love it!
Pre-heat oven to 190°C. Grease a medium sized baking dish.
Cook parsnip in a saucepan of boiling, salted water 2min., add celeriac, boil further 8min. Drain well, mash with butter and cream, stir through nutmeg and sage. Spoon into the prepared baking dish.
Mix together parmesan and oil, scatter over mash, bake 25-30min., until topping is crisp and golden
PROTEIN FREE*
*If cream counted towards protein allowance, whole bake provides 1.6g protein (parsnip and celeriac are “free” vegetables).
STORAGE
Leftover bake stays fresh in an airtight container for 2-3 days in the refrigerator.
- 4 medium parsnips (600g), peeled, cubed
- 1 medium (1kg) celeriac, peeled, cubed
- 1 heaped Tbsp butter
- 4 Tbsp (80g) double thick (46% fat) cream
- ½ tsp ground nutmeg
- 1 Tbsp chopped sage
- 1 cup (80g) grated low protein parmesan cheese (i.e., BioCheese Dairy Free Parmesano)
- 1 Tbsp olive oil
