Parsnip and cauliflower layer bake

Quick and simple to prepare, make the most of winter’s best vegetables with this tasty bake.

Serves: 4 adults Time: 55 minutes


  • 1 large carrot, roughly chopped
  • 3 medium parsnips, roughly chopped
  • 1 small leek, sliced
  • ½ medium cauliflower, broken into florets
  • 2 eggs
  • 5 tbsp plain low-fat fromage frais
  • 1 tsp mixed herbs
  • Black pepper
  • 2 slices bread, spread with low-fat spread(sunflower spread is good)


  1. Preheat the oven to 180°C (350°F) or gas mark 4.
  2. Boil the carrot and parsnips for 10 minutes until soft. While these are cooking, steam the leek and cauliflower until tender.
  3. Once cooked, drain and mash the parsnips and carrot and spread them over the base of a lightly greased ovenproof dish. Then layer the leek and cauliflower over the mash.
  4. Beat the eggs in a bowl, stir in the fromage frais and herbs, and season with a little black pepper. Carefully pour the egg mixture over the vegetables, covering them evenly.
  5. Lastly, cut the bread with spread into cubes and sprinkle over the top of the vegetable layers.
  6. Bake in a hot oven for 30 minutes until the bread is crisp and golden brown and the egg has set.

Cook’s tips

  • Add chopped walnuts or cheese to the bread topping.
  • Use broccoli instead of cauliflower, or add fennel or celery.
Each 230g serving contains:

% of your Guideline
Daily Amount (GDA)
Adult GDA
Energy 219 kcal 920 (kJ)
Fat 8.9g 13% GDA 70g
2.2g 11% GDA 20g
Sugars 10.5g 12% GDA 90g
0.6g 10% GDA 6g

Guideline Daily Amounts (GDAs) are guidelines about the approximate amount of particular nutrients and calories required for a healthy diet.

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