Root, mushroom & bacon bake
- Number of Servings: 1
Ingredients
1 clove garlic1 medium onion2 teaspoons olive oil2 rashers lean back bacon25g mushroomsHalf a small glass of pure apple juice50g creme fraiche2 sage leaves1 tablespoon Dijon mustard100ml vegetable stockHalf a small butternut squash1 large carrot1 medium sweet potatoBlack pepper to taste
1. All vegetables should be peeled and thinly sliced and the bacon chopped small.
2. Fry garlic & onion in oil until soft.
3. Add bacon & fry 5 minutes until golden.
4. Add mushrooms and fry 2 minutes until mushrooms begin to soften.
5. Add apple juice & when hot add creme fraiche, chopped sage & mustard.
6.When smooth, add vegetable stock & seasoning.
7. Layer vegetables in ovenproof dish alternating layers with sauce.
8. Bake in oven at 160c/gas mark 3 for about 40 minutes until vegetables are soft and golden.
Number of Servings: 1
Recipe submitted by SparkPeople user MARTHA-ANN.
2. Fry garlic & onion in oil until soft.
3. Add bacon & fry 5 minutes until golden.
4. Add mushrooms and fry 2 minutes until mushrooms begin to soften.
5. Add apple juice & when hot add creme fraiche, chopped sage & mustard.
6.When smooth, add vegetable stock & seasoning.
7. Layer vegetables in ovenproof dish alternating layers with sauce.
8. Bake in oven at 160c/gas mark 3 for about 40 minutes until vegetables are soft and golden.
Number of Servings: 1
Recipe submitted by SparkPeople user MARTHA-ANN.
Nutritional Info Amount Per Serving
- Calories: 316.6
- Total Fat: 13.3 g
- Cholesterol: 0.0 mg
- Sodium: 402.0 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 6.8 g
- Protein: 12.8 g
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