Vegetable Ragout with Garlic Sage Biscuits | PKU

Name: Vegetable Ragout with Garlic Sage Biscuits | PKU
Cuisine: European
Ingredients: 1 cup diced butternut squash; 1 cup diced leek; 1 cup diced parsnips; 2 cups chopped celery; 1 can cream of mushroom soup; 1 cup non-dairy liquid creamer; 2 cups low protein baking mix; ½ tsp garlic salt; ½ tsp sage powder; 1 tbsp butter; ½ cup water

9 steps

Updated at: Thu, 17 Aug 2023 03:08:05 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories468.6 kcal (23%)

Total Fat10 g (14%)

Carbs81.1 g (31%)

Sugars4.9 g (5%)

Protein4.8 g (10%)

Sodium1097.8 mg (55%)

Fiber3.8 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

1 cupbutternut squash

1 cupleek

1 cupparsnips

2 cupscelery

1can cream of mushroom soup

1 cupnon-dairy liquid creamer

1 Tbspbutter

½ cupwater

Instructions

Step 1

Preheat oven to 350°F.

OvenPreheat

Step 2

Partially cook squash and parsnips in salted boiling water.

Step 3

Rinse under cool water and set aside.

Step 4

Saute leek and celery with 1 tbsp of butter for 1-2 minutes and remove from heat.

Step 5

Place vegetables in a baking dish.

Step 6

In a separate bowl, blend mushroom soup and non dairy creamer together.

Step 7

Pour over vegetables and toss evenly.

Step 8

In a separate bowl, mix together the baking mix, garlic salt, sage powder and water until blended. Place 6 mounds of biscuit dough on top of vegetable mixture and lightly press down.

Step 9

Bake for approximately 30 minutes or until garlic sage biscuits are golden brown.

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