Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6.
Step 2
Place the sweet potato in a saucepan of water and boil for 10 minutes or until soft.
Step 3
Drain the excess water and allow to cool.
Step 4
Add the oil, swede, carrots, butternut squash, leeks and parsnips to a saucepan and cook for 4 minutes or until they are beginning to soften.
Step 5
Add the tomato puree, Worcester sauce and sage and cook for another 2 minutes.
Step 6
Stir in the vegetable stock, season to taste and allow to simmer for 20 minutes.
Step 7
Pour the vegetable mixture into a small casserole dish and top with the sweet potato slices.
Step 8
Bake in the oven for 30 minutes.
This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 100g Sweet potato, peeled and sliced
- 2 tsp Oil
- 50g Swede, diced
- 50g Carrots, diced
- 50g Butternut squash, diced
- 50g Leeks, diced
- 50g Parsnips, diced
- 1 tsp Tomato puree
- 1 tsp Worcester sauce
- ½ tsp Dried sage
- 100ml Vegetable stock
- Season to taste
Table
