Parsnip, Pumpkin & Bean Gratin
SERVES 4 PREP 20 minutes COOK 35 minutes NUTRITION 2088kJ; 31g fat (14g sat); 15g protein; 33g carbohydrate; 5g fibre a serve COST $3.50 a serve
3 parsnips, coarsely chopped 600g pumpkin, coarsely chopped 2 tablespoons vegetable or olive oil 1 bunch English spinach, trimmed, chopped
250g fresh reduced-fat ricotta
¾ cup reduced-fat thickened cream ¼ cup freshly grated parmesan 420g can butter beans, rinsed
2 cups soft fresh breadcrumbs
½ cup unsalted macadamia nuts, coarsely chopped
½ cup reduced-fat grated tasty cheese 30g butter, melted
1 Preheat oven to 180ºC/160ºC fan-forced. Grease a 2.5-litre (10-cup) ovenproof dish. Place the parsnip and pumpkin in prepared dish. Drizzle with oil; toss to combine. Bake for 15 minutes. Add spinach; toss until it wilts.
2 Combine the ricotta, cream and parmesan in a bowl. Add ricotta mixture and beans to vegetables in dish. Combine the breadcrumbs, macadamias, tasty cheese and butter in a bowl.
3 Sprinkle breadcrumb mixture over top of vegetables. Bake for 20 minutes or until golden brown.