Layered Vegetable Gratin
Serves 4 331 cals
Ingredients
225g/8oz carrots
225g/8oz parsnips
500g/1.2lbs potatoes
90g/3oz flora light
25g/1oz plain flour
300ml/1/2 pint semi-skimmed milk
1 egg beaten
25g/1oz freshly grated parmesan
salt & pepper to taste
* Cut the carrots & parsnips in to thin strips & cook in boliing water for 5 minutes, transfer to oven proof dish
* Peel & dice the potatoes in to 2cm/3/4" cubes, cook in boiling water for 6 minutes & drain well.
* Gently melt half the flora & stir in the flour, remove from the heat & gradually stir in the milk
* Return to the heat & stir until thickened. Season with salt & pepper
* Beat in the egg & spoon over the carrot & parsnips. Arrange the potatoes on top & sprinkle with cheese
* Dot the cheesy potatoes with the remaining flora. Bake in a pre-heated oven at 180c/350f/gas mark 4 for 1 hour until the vegetables are tender