Potato, Carrot and Onion Bake

This is similar to a bake that my mam used to make when I was little. I love it for the fact that it is low in fat and has an incredible taste even if it is not a creamy based dish that everyone adores. I actually think I like this one better.

Very easy to make although slices the vegetables is a little time consuming but the outcome is well worth the effort. It's a great side dish for any meal especially when you want to have potatoes a different way.

Potato, Carrot and Onion Bake

Serves: 8

Points per serve: 1

cooking spray

8 medium potatoes, peeled and thinly sliced

6 carrots, peeled and thinly sliced

1 onion, peeled and thinly sliced

1/2 cup hot water

2 teaspoons chicken stock powder

1 teaspoon ground black pepper

1 tablespoon dried parsley flakes

Preheat oven to 180 degrees Celsius.

Spray a quiche dish or shallow casserole dish with cooking spray. Using half the potatoes place a layer of potatoes in the dish, covering the base entirely. Next place a layer of carrots, followed by a layer of onion. Top with remaining potato slices.

Mix together the hot water, chicken stock, pepper and parsley flakes. Pour over potatoes slices.

Cover with foil and cook for 45 minutes. After 45 minutes, remove foil spray top with cooking spray and cook for a further 15 - 20 minutes or until top is crisp and golden.

Alternatively once stock has been added, cover with cling wrap and microwave on high for 10 minutes or until vegetables are soft. Place in oven with out foil and cook for 15 - 20 minutes or until top is crisp and golden.

Serve immediately.

Tip: You could easily make this a vegetarian dish by using vegetable stock powder instead of chicken.

(click here for a printable version of this recipe)