Creamy Vegetable Bake

with Sweet Potato, Squash & Parsnips

  • Vegetarian
  • Low Calorie
  • Low Carb
  • Contains Dairy

Creamy Vegetable Bake

  • 0.0 min

    Preheat the oven to 180C.

  • 0.5 min

    Peel and THINLY slice the sweet potato, pumpkin, parnsip, carrot and garlic.

  • 7.0 min

    Roughly chop the parsley and oregano.

  • 8.0 min

    Thinly slice the fennel.

  • 9.0 min

    In a frying pan add the butter and melt over medium heat.

  • 9.5 min

    Add the plain flour and stir to combine with the butter until it is a texture like that of wet sand.

  • 10.5 min

    Gradually whisk in the milk until it forms a rich and creamy bechamel sauce.

  • 13.0 min

    Season well with salt and pepper.

  • 13.5 min

    Stir through the fresh herbs.

  • 14.0 min

    In a baking dish, layer the sweet potato, pumkin, parsnip, fennel, carrot and onion, drizzling each layer with a little of the creamy bechamel sauce.

  • 18.0 min

    Add to the oven and cook until the vegetables are tender and the top is golden brown.

  • 30.0 min

    When the vegetables are tender and a fork easily passes through them distribute among serving plates.

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  • Ingredients

    Plain Flour

    Butter,

    Milk

    Fresh Oregano, chopped

    Fresh Parsley, chopped

    Garlic, thinly sliced

    Carrot, thinly sliced

    Fennel, thinly sliced

    Parsnips, thinly sliced

    Pumpkin, thinly sliced

    Sweet Potato, thinly sliced

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