Method
step 1
Preheat the oven to 200°C/180°C fan/Gas mark 6.
step 2
Parboil the parsnips for about 5 minutes until slightly soft.
step 3
Drain and rinse in cold water.
step 4
Layer the parsnip and onion in an ovenproof dish.
step 5
In a separate pan, add the ProZero and 150g Violife and bring to the boil, stirring until the Violife has melted.
step 6
Pour the mixture over the parsnip and onion layers and sprinkle the remaining Violife over the top.
step 7
Cook in the oven for 30 minutes and serve.
ProZero is a food for special medical purposes. This recipe has been specifically designed for use in a low protein diet. Refer to labels for allergen and other product information.
Ingredients
- 4 Parsnips, peeled and sliced into 2cm discs
- 1 Onion, peeled and sliced
- 200g Violife epic mature cheddar flavour, grated
- 1 tsp Garlic, crushed
- Salt and pepper to taste
- You will need a 13cm ovenproof dish
Table
