
This traditional hot dish is a great way to use up leftover vegetables, but use the minimum amount of oil when frying to keep the fat content down.
Serves
3
Prep
15 minutes
Cook
30 minutes
Nutritional Information:
Each 382g serving contains (excludes serving suggestion)
- KCal
- 328
- Carbs
- 36.8g
- Fibre
- 8.8g
- Protein
- 13.0g
- Fat
-
12.2g
(Medium)
- Saturates
-
3.1g
(Low)
- Sugars
-
11.0g
(Low)
- Salt
-
0.45g
(Low)
- Fruit/Veg Portion
- 1
Ingredients
Ingredients
- 350g potatoes, cubed
- 1 large parsnip, peeled and cubed
- 4 tbsp milk
- 25g vegetable oil-based spread
- 1 tsp rapeseed oil
- 1 small onion, chopped
- 1 large carrot, peeled and grated
- 100g green cabbage, finely shredded
- 3 medium eggs
- freshly ground black pepper
Method
Method
Recipe tips
- For a diary-free version, use rapeseed oil rather than spread and soya in place of milk.
- Brussels sprouts are great instead of cabbage.
- Freezing instructions: Defrost in the fridge or in the microwave then reheat until piping hot throughout.
- 'At risk' groups such as infants, children, pregnant women, the elderly and those who are unwell should avoid soft/lightly cooked and raw eggs, unless they can guarantee that they are produced under the Lion code quality assurance scheme.