Root Vegetable Bake

Root Vegetable Bake

Serves 4

3 pts per serving

225g potatoes

225g celeriac

medium swede

2 large carrots

2 medium parsnips

2 large onions

4 small turnips

low fat cooking spray

thyme or rosemary

200ml hot veg stock

200ml semi skimmed milk

25g low fat spread

Mustard Sauce:

25g low fat spread

25g plain flour

300ml semi skimmed milk

2 tsp wholegrain mustard

tsp dijon mustard

2 tbsp virtually fat free fromage frais

salt & pepper

Prehat oven to Gas 4/180ºC/350ºF

Peel and cut veg into wafer thin slices.  Cook in boiling salted water for 5 mins then drain.  Spray a large lasagne dish with low fat cooking spray and arrange veg in layers with thyme and plenty of seasoning.  Pour in the stock and milk.  Fleck surface with low fat spread.  Cook 45-50 mins until surface is brown and crispy.

Sauce: Simmer, low fat spread, flour and milk in a pan stirring until thickened.  Add mustards, fromage frais and seasoning.