Vegetable Load

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 flour
teaspoon of cumin
teaspoon dry mixed herbs
1 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.