Sweet potato and parsnip gratin

Serve up this vegetarian sweet potato and parsnip gratin tonight.

• 660g orange sweet potato, peeled, thinly sliced
• 350g parsnips, peeled, thinly sliced
• 400g carrots, peeled, thinly sliced
• 40g packet French onion soup mix
• 300ml reduced-fat cream

Energy 1415kJ	Fat saturated 9.00g
Fat Total 14.00g	Carbohydrate sugars 21.00g
Carbohydrate Total 40.00g	Dietary Fibre 11.00g
Protein 8.00g	Cholesterol 39.00mg
Sodium 129.58mg

All nutrition values are per serve.

1. Step 1

   Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish. Combine soup mix and cream in a jug. Season with pepper. Pour over vegetables.

2. Step 2

   Bake, covered, for 30 minutes. Remove cover. Bake for 30 minutes or until vegetables are tender. Serve.

Variation: Add 2 teaspoons finely chopped fresh rosemary to cream mixture. Serve with grilled pork chops or lamb chops.