• med fat 5.05g 5.05%
  • low sat fat 1.35g 1.35%
  • low salt 47.06mg 0.05%
  • low sugar 4.29g 4.29%
*As guideline of daily recommended intake per 100g

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Ingredients:

Cooking method:

  1. Preheat oven to 200°C.
  2. Place a layer of parsnip in a non-stick or lightly greased large baking dish
  3. Brush lightly with a little olive oil.  Top with a layer of each of the remaining vegetables brushing lightly with olive oil between each layer finishing with a layer of potato.
  4. Sprinkle the pine nuts and pepper on top.
  5. Combine the nutmeg, evaporated light milk, milk, and ricotta cheese. Pour the mixture over the vegetables.
  6. Scatter the Gruyere cheese.
  7. Place in a pre-heated oven and bake for 45 minutes or until vegetables are tender and the top is golden brown. Serve.

Nutritional information:

Average quantity per Serving
Average quantity per 100g
Weight (g)
389.77g
100.00g
Energy (kJ)
1631.84kJ
418.66kJ
Protein (g)
14.34g
3.68g
Total fat (g)
19.68g
5.05g
- Saturated fat (g)
5.26g
1.35g
- Polyunsaturated fat (g)
4.69g
1.20g
- Monounsaturated fat (g)
8.43g
2.16g
Cholesterol (mg)
23.14mg
5.94mg
Carbohydrate-available (g)
35.64g
9.14g
CarbohydrateSE (g)
35.59g
9.13g
- Sugars (g)
16.74g
4.29g
Water (g)
304.91g
78.23g
Dietary fibre (g)
6.83g
1.75g
Thiamin (mg)
0.27mg
0.07mg
Riboflavin (mg)
0.43mg
0.11mg
Niacin (mg)
3.39mg
0.87mg
Niacin equivalents (mg)
6.67mg
1.71mg
Vitamin C (mg)
54.40mg
13.96mg
Total folate (ug)
147.70ug
37.89ug
Total vitamin A equivalents (ug)
1013.43ug
260.01ug
Retinol (ug)
58.90ug
15.11ug
Beta carotene equivalents (ug)
5720.42ug
1467.64ug
Sodium (mg)
183.44mg
47.06mg
Potassium (mg)
1243.40mg
319.01mg
Magnesium (mg)
92.55mg
23.74mg
Calcium (mg)
311.17mg
79.83mg
Phosphorus (mg)
371.75mg
95.38mg
Iron (mg)
1.60mg
0.41mg
Zinc (mg)
2.61mg
0.67mg

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