Special Diet

  • 50 g (2 oz) reduced-fat sunflower spread
  • 400 g (13 oz) waxy potatoes, peeled and sliced
  • 200 g (7 oz) sweet potato, peeled and sliced
  • 200 g (7 oz) carrots, sliced
  • 2 garlic cloves, chopped
  • 300 g (10 oz) half-fat crème fraîche
  • 250 ml (8 fl oz) vegetable stock
  • 1 tablespoon grated Parmesan cheese
  • 2 tablespoons chopped sage
  • 1 tablespoon chopped rosemary
  • 75 g (3 oz) breadcrumbs
  • salt and pepper

Lightly grease a square ovenproof dish with the sunflower spread. Layer the sliced vegetables in the dish, adding a little garlic and seasoning between each layer.

Heat the crème fraîche with the stock and pour it over the vegetables.

Mix together the Parmesan, sage, rosemary and breadcrumbs, season and sprinkle over the vegetables. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 45 minutes until golden and cooked through. Serve immediately.

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