This dish uses carbohydrate-rich root vegetables bathed in cream and Parmesan cheese, and contains a mouthwatering range of soft and crunchy textures and sweet and savoury flavours. Inspired by French dauphinois potatoes, it makes a great one-dish vegetarian main meal, and is also a pleasant change to potatoes for accompanying meat or fish.
Use grated blue cheese such as Stilton for the crust instead of Parmesan.
Nutritional Information: Gluten free Energy 550kcal/2289kJ; Protein 16g; Carbohydrate 40g, of which sugars 17g; Fat 38g, of which saturates 21g; Cholesterol 85mg; Calcium 408mg; Fibre 9g; Sodium 352mg.
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