Purple Potato Bake
Layers of potato, sweet potato and beetroot.
Preparation time: 15 minutes
Cooking time: 1 hour
Recipe
Ingredients
- 4 medium sized potatoes (450 grams / 1 pound)
- 1 large sweet potato (450 grams / 1 pound)
- 3 beetroot (450 grams / 1 pound)
- 1/2 cup skim milk (125 ml / 4 fluid ounces)
- 4 tablespoons reduced fat cheese
- 1 teaspoon tarragon
- freshly ground black pepper to taste
Method
Preheat the oven to 175�C (350�F).
Wash and slice the vegetables about 1 centimetre (1/2 inch) thick.
In a shallow baking dish put one layer of each, sprinkling the cheese and tarragon sparingly between the layers and on the top.
Pour the milk over the top.
Put a lid on the dish or cover it with foil and bake in the oven for 1 hour.
Before serving, remove the foil and put under the grill to brown for a further 2-3 minutes.
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