FreeFrom Baked Parnsips and Sprouts
Wheat, gluten, corn, soya, nightshade, dairy & egg free; can be nut free
Brussel sprouts – a nod to traditional Christmas – but as you have never had them before!
3 tbsp olive oil
6 medium parsnips, peeled and sliced in very thin rounds
sea salt and freshly ground black pepper
285g / 10oz small Brussel sprouts, trimmed and halved
300g / 11oz fresh or frozen leaf spinach
1/2 level tsp nutmeg, ideally freshly grated
2/3 cup dry white wine
55g / 2oz broken walnuts (optional)
Heat the oven to 180C/350F/Gas mark 4.
Pour the oil into the bottom of an oven-proof casserole. Lay the parsnips out in the bottom of the casserole and grate over a little salt and pepper.
Lay over the sprouts, season, then lay on the spinach. Season lightly with salt, pepper and nutmeg. Pour over the wine and sprinkle over the walnuts, if you are using them,
Cover the casserole and bake for 1 hour before serving.
Serves 6 – per portion
221cals – 6g protein
13g total fat – 1.7g sat / 5.6g mono / 5.2g poly
16g carbohydrate of which 8g sugar
8g fibre – 85mg sodium / 0.2g salt
Good Source of: Vitamin B1, B6 & C, magnesium & folate
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