Recipe
Parsnip and celeriac bake
Ingredients
- 150g sliced parsnips
- 150g sliced celeriac
- 100mls vegan cream
- 200mls Loprofin Drink or Sno-Pro
- ½ bunch chopped spring onions
- 1 tsp dried sage
- 100g low protein cheese
- 50g Loprofin Cracker crumbs
- 1 tbsp olive oil
Method
- In an oven proof dish, place a layer of parsnips and celeriac before seasoning them with salt and pepper - repeat until you have used all the vegetable.
- In a jug, next mix the vegan cream and Loprofin Drink before pouring over the vegetables.
- Next, sprinkle over the top of the vegetables with the sliced spring onions and low protein cheese.
- After, crush the Loprofin Crackers in a sandwich bag before sprinkling them over the top of the bake then drizzle over the oil.
- Bake at 180°C for 30/40 minutes until the veg is tender.
Chef tips
- You can add swede, butternut squash, cauliflower to the bake
- Works great as a side dish for Christmas as it can be made ahead of time
- Freeze once baked and re-heat as needed
IMPORTANT NOTICE: The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision.
*The phenylalanine content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.
**Allergens may be present, please check individual ingredients and product labels. If concerned about allergens please contact your healthcare professional
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- All Nutricia products listed on this website are Foods for Special Medical Purposes and should be used under medical supervision. Nutricia Limited is a company registered in England and Wales with company number 00275552. VAT Number GB436975115
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