Paneer Bake
Yield
4 servingsPrep
20 minCook
3 hrsReady
3 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 | ounces |
paneer
cubed |
*
|
| 9 | ounces |
rutabaga (swede)
chopped |
|
| 7 | ounces |
carrots
sliced |
|
| 4 | ounces |
parsnips
sliced |
|
| 2 | ounces |
mushrooms
sliced |
|
| 2 | large |
onions
sliced |
|
| 3 | each |
vegetable stock cubes
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 520.2 | ml/g |
paneer
cubed |
*
|
| 260.1 | ml/g |
rutabaga (swede)
chopped |
|
| 202.3 | ml/g |
carrots
sliced |
|
| 115.6 | ml/g |
parsnips
sliced |
|
| 57.8 | ml/g |
mushrooms
sliced |
|
| 2 | large |
onions
sliced |
|
| 3 | each |
vegetable stock cubes
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Put all ingredients in a large casserole.
Make up two of the stock cubes.
Pour onto the vegetables and season.
Bake for three hours at 300℉ (150℃).
Make up remaining stock cube and add to the casserole for the last half hour.
