Vegetable stack with Gruyere
Preparation time:
Recipe highlights Serves: 6
- Good source of calcium, folate
- Best served immediately
- Gluten free
- Egg free
- High energy
- Low salt
- Vegetarian
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Ingredients
- 2 parsnips, peeled, thinly sliced into 5cm lengths
500 g sweet potato, peeled and thinly sliced lengthwise
1 fennel bulb, core removed and thinly sliced
300 g celeriac, peeled and thinly sliced
2 waxy potatoes (eg Desiree), peeled and thinly sliced
2 tablespoons olive oil
1/3 cup pine nuts
black pepper, freshly ground
pinch nutmeg
1/2 cup light milk, evaporated
200 ml milk
1/2 cup ricotta cheese
1/2 cup gruyere cheese, finely grated
Cooking method
-
1. Preheat oven to 200ºC.
2. Place a layer of parsnip in a non-stick or lightly greased large baking dish and then top with a layer of each of the remaining vegetables finishing with a layer of potato.
3. Brush each layer lightly with a little of the olive oil and sprinkle on some of the
pine nuts and pepper.
4. Combine the nutmeg, evaporated light milk, milk, and ricotta cheese and then pour the mixture over the vegetables. Scatter the Gruyere cheese and any remaining pine nuts over the potato. Place in the preheated oven and bake for 45 minutes or until vegetables are tender and the top is golden brown.
Notes: Serve with a tossed salad and a slice of your favourite wholegrain bread.
Nutritional facts
 | 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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This recipe was orginally published as:
Winter vegetable stack with Gruyere
Recipe publication date on: 11/07/2002
Last reviewed on: 18/06/2012
