Vegetable Load
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butternut Squash, 280 grams (remove)Mushrooms, fresh, 320 grams (remove)Carrots, raw, 80 grams (remove)Leeks, 185 grams (remove)Parsnips, 70 grams (remove)Zucchini, baby, 180 grams (remove)Flour, whole grain, 100 grams (remove)Egg, fresh, 250 grams (remove)Milk, nonfat, .5 cup (remove)2 tablespoons of plain flourteaspoon of cuminteaspoon dry mixed herbs1 veg stock cube
peel, chop and slice all the veg, and put them into a pan. Add enough water to cover the bottom, but not to cover all the veg (Mushrooms have al ot of water in them and reduce very fast). Add the Cumin and the stock cube and the mixed herbs. Bring to the boil, then fast boild to reduce the fluid.
Beat 4 eggs and the milk together
Heat the oven to 180C/350F/Gas mark 4
Remove pan from heat, Mix in the flour to the veg and remaining water, mix in well, add the egg and milk mix.
Pour into an oven ware rectangular dish about 2 inches deep and 7 inches long
Bake for about 50 mins
can be eaten hot or cold, has a tasty and soft texture. Cut into 6 equal portions
Number of Servings: 6
Recipe submitted by SparkPeople user TABSNPICKLES.
Beat 4 eggs and the milk together
Heat the oven to 180C/350F/Gas mark 4
Remove pan from heat, Mix in the flour to the veg and remaining water, mix in well, add the egg and milk mix.
Pour into an oven ware rectangular dish about 2 inches deep and 7 inches long
Bake for about 50 mins
can be eaten hot or cold, has a tasty and soft texture. Cut into 6 equal portions
Number of Servings: 6
Recipe submitted by SparkPeople user TABSNPICKLES.
Nutritional Info Amount Per Serving
- Calories: 195.0
- Total Fat: 5.0 g
- Cholesterol: 177.5 mg
- Sodium: 195.5 mg
- Total Carbs: 28.8 g
- Dietary Fiber: 4.4 g
- Protein: 11.8 g