healthy vegetarian
JUNE 2017 recipes+ 59Parsnip, Pumpkin
& Bean Gratin
SERVES 4 PREP 20 minutes
COOK 35 minutes NUTRITION
2088kJ; 31g fat (14g sat); 15g protein;
33g carbohydrate; 5g fibre a serve
COST $3.50 a serve
3 parsnips, coarsely chopped
600g pumpkin, coarsely chopped
2 tablespoons vegetable or olive oil
1 bunch English spinach, trimmed,
chopped
250g fresh reduced-fat ricotta
¾ cup reduced-fat thickened cream
¼ cup freshly grated parmesan
420g can butter beans, rinsed
2 cups soft fresh breadcrumbs
½ cup unsalted macadamia nuts,
coarsely chopped
½ cup reduced-fat grated tasty cheese
30g butter, melted
1 Preheat oven to 180ºC/160ºC
fan-forced. Grease a 2.5-litre (10-cup)
ovenproof dish. Place the parsnip and
pumpkin in prepared dish. Drizzle with
oil; toss to combine. Bake for 15 minutes.
Add spinach; toss until it wilts.
2 Combine the ricotta, cream and
parmesan in a bowl. Add ricotta
mixture and beans to vegetables
in dish. Combine the breadcrumbs,
macadamias, tasty cheese and
butter in a bowl.
3 Sprinkle breadcrumb mixture over
top of vegetables. Bake for 20 minutes
or until golden brown.
+ MAKE IT To make fresh breadcrumbs, process
day-old bread – 1 slice equals ½ cup breadcrumbs.
+ STORE IT Make extra fresh breadcrumbs and
place in resealable plastic food storage bags. Label,
date and freeze for up to 3 months. Thaw in the
fridge overnight.
+ TRY IT No fresh breadcrumbs? You can use
crushed cereal like Corn Flakes or dried packaged
breadcrumbs. Cooking time will vary.BREADCRUMB BONUS
BUDGET TIP
Omit English
spinach. Use
200g frozen
thawed spinach
instead