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Colourful Vegetable Gratin

PREP 20 MIN
COOK  55 MIN

GF

NF

V

Number of servings
2
Ingredients

100g potatoes thinly sliced

13 cup (80ml) vegetable stock

salt & pepper, to taste

3 sprigs of fresh thyme leaves stripped

150g sweet potatoes, orange thinly sliced

150g turnip (or swede) thinly sliced

150g butternut squash thinly sliced

100g roasted red peppers, in brine drained

125g fresh ricotta

40g feta

12 large egg

Topping

14 cup (35g) panko breadcrumbs (or gluten-free if required)

14 cup (30g) parmesan finely grated

18 tsp lemon zest

1 sprig of parsley finely chopped

Methodbased on 4 servings
1

Preheat oven to 180°C/fan 160°C/gas 4 and grease a deep pie dish.

2

Layer potatoes in the base, add quarter of the stock, season with salt and pepper and scatter over some thyme. 

3

Repeat the same process with the sweet potato, turnip and pumpkin layers. 

4

Add roasted peppers.

5

In a medium bowl, combine ricotta, feta and egg until smooth. Season with salt and pepper and spread over the peppers.

6

Cover with baking paper and foil and bake for 45 minutes or until vegetables are tender. 

7

Combine topping ingredients and season with salt & pepper. Scatter over the cheese layer and return to oven for 10 minutes or until lightly golden on top. 

8

Divide between plates to serve.  

Nutritional Informationper serving

Energy (kJ)

1887 kJ / 451 cals

Protein

25.8 g

Fat

17.6 g

Sat. Fat

10.3 g

Carbs

41.3 g

Sugar

15.4 g

Fiber

8.1 g

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