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Paneer Bake

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Submitted by carmal

YIELD

4 servings

PREP

20 min

COOK

3 hrs

READY

3 hrs

Ingredients

18 520.2
OUNCES ML/G PANEER
cubed *
9 260.1
OUNCES ML/G RUTABAGA (SWEDE)
chopped
7 202.3
OUNCES ML/G CARROTS
sliced
4 115.6
OUNCES ML/G PARSNIPS
sliced
2 57.8
OUNCES ML/G MUSHROOMS
sliced
2 2
LARGE LARGE ONIONS
sliced
3 3
EACH EACH VEGETABLE STOCK CUBES *
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 73 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 36mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 14%
Sugars g
Protein 4g
Vitamin A 88% Vitamin C 35%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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