Parsnip and celeric bake
Author: Dereck (Caregiver)
INGREDIENTS:**
ml KetoCal 4:1 LQ (Unflavoured)
g Celeriac, raw
g Parsnip, raw
g Cream, fresh, double, including Jersey cream
g Butter, salted
g Sage, dried, ground
Directions:
1. Slice the parsnip and celeriac into thin slices using a sharp knife or a food processor; place the slices in an oven proof bowl.
2. In a jug, mix the cream, ketocal LQ, salt and pepper and sage then pour over the veg.
3. Dot the top with butter and cover with tin foil. Bake at 160 degrees C for 30-40 minuities until the veg is soft .
4. Serve hot or allow to cool in the dish then freeze until needed.
5. To re-heat, allow to defrost fully before microwaving for 2-3 minutes until piping hot.
Nutrition Information (for entire recipe):
Carbohydrate:
4
Calories: 171
Fat:
16.24
Protein:
1.41
Ratio:
3:1
Tags:
KetoCal LQ Unflavored3:1 ratioSavoryMain Meal
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
