With winter fast approaching, the desire for warming foods rises and threatens weight loss plans.
Luckily there are ways to enjoy warming, comforting foods without ruining your healthy eating plan.
Potato Gratin (also known as Scalloped Potatoes) is an all-time favourite side dish of many people but is typically packed with calorific ingredients like cream and butter.
This lightened-up, healthy recipe for Parsnip Gratin borrows from the traditional recipe but is much healthier, with a few tweaks here and there.
Parsnips are a root vegetable which offer a good alternative to potatoes. With a naturally sweet flavour, parsnips roast really well and contain vitamin C, fibre and magnesium.
Ingredients:
- 6 parsnips, cut lengthways into long, chunky strips
- 2 small zucchinis, sliced
- 1 cup skim milk
- A pinch of nutmeg
- 2 teaspoons of dried thyme
- 2 spring onions, chopped finely
- Half a cup of reduced fat cheddar cheese, grated
- Cracked pepper
- Olive oil spray
Optional Extras:
- Dried oregano can be used instead of thyme
- Parmesan can be grated over the top at the end for a bitey finish
- Non-dairy milks like almond milk can be used instead of the skim milk
Method:
- Spray a medium sized baking dish with olive oil spray.
- Pre-heat oven to 200 degrees Celsius.
- Arrange half of the parsnip and half of the zucchini in the baking dish.
- Heat the milk, nutmeg and thyme in a small saucepan over medium heat until boiling.
- Remove from the boil and pour over the vegetables.
- Then, scatter half the cheese and half of the spring onions over the top of the vegetables.
- Arrange the rest of the parsnip and zucchini on top and scatter the rest of the spring onions over the top.
- Finish with another layer of cheese and some cracked pepper.
- Bake for 30-40 minutes on the bottom rack of the oven, until the parsnips are cooked through and the cheese melted.
Serves: 6. Calories per serve: 189
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