Photo: Louis Hansel
Sweet potato & parsnip bake
9 ingredients
30 min
Serves 8
openrecipes
A make-ahead vegetarian side dish that's high in fibre and provides a good source of vitamin C
Estimated Nutrition (whole recipe, rough)
1079
Calories
32g
Protein
40g
Fat
151g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pine Nut | 1 oz (28g) | 191 |
| Potato | 1 medium (173g) baked | 161 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Parsnip | 1/2 cup (78g) | 55 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sage | 1 tsp ground (0.7g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 800g sweet potatoes , peeled and cut into chunks
- 800g parsnips , peeled and cut into chunks
- 200ml tub reduced-fat crème fraîche
- 2 tbsp shredded sage
- 4 tsp wholegrain mustard
- butter , for greasing
- 1 slice granary bread , finely chopped
- 50g coarsely grated vegetarian-style Parmesan
- 3 tbsp pine nuts
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes