Nutrition balance score
Great
Glycemic Index
54
Low
Glycemic Load
47
High
Nutrition per serving
Calories587.8 kcal (29%)
Total Fat16.3 g (23%)
Carbs85.7 g (33%)
Sugars17.6 g (20%)
Protein24.5 g (49%)
Sodium1134 mg (57%)
Fiber18.3 g (65%)
% Daily Values based on a 2,000 calorie diet
Ingredients
3 servings
olive oil spray
350gpotatoes
medium sliced with a mandoline
165gbeetroot
medium, bulbs, sliced with a mandoline
400gsweet potato
medium, sliced with a mandoline
2parsnips
sliced with a mandoline
1brown onion
large, sliced into rounds with a mandoline
2carrots
large, sliced with a mandoline
Cheese sauce
Instructions
Step 1
Preheat the oven to 180°C/350°F and spray a deep baking dish or pie dish with olive oil.
Step 2
To a blender, add all cheese sauce ingredients, blend until smooth. The mixture should be runny.
Step 3
Layer your sliced vegetables into the dish, covering the bottom. For each layer, choose a different vegetable and sprinkle the parsley evenly between each layer.
Step 4
Pour cheese sauce over the top of the vegetables and cover with foil.
Step 5
Cook in the oven for 40 minutes, or until veggies are tender
