Parsnip, Pump­kin & Bean Gratin

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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.

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