Low Protein Butternut Squash & Potato Gratin (PKU)
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Glytactin RecipesMain Meals

Low Protein Butternut Squash & Potato Gratin (PKU)

  •  

    • Calories: 551 kcals
    • Phe: This recipe does not contain exchanges.

    Nutritional information with Build 10:

    • Calories: 601 kcals
    • Phe: 10mg
    • Protein Equivalent (PE): 10g

    Nutritional information with Build 20:

    • Calories: 651 kcals
    • Phe: 20mg
    • Protein Equivalent (PE): 20g

    • Ingredients

    • 150g butternut squash, thinly sliced
    • 150g sweet potato, thinly sliced
    • 75ml rice milk (not suitable for children under 5 years or pregnant women)
    • 60g Violife Creamy Spread
    • 1 large garlic clove, chopped
    • 5g fresh thyme
    • 1 1/2 tbsp vegetable oil
    • Nutmeg, salt, pepper

    If you are taking Glytactin Build, you can add it to this recipe when you add the milk and Violife Creamy Spread.

    • Method

    • Preheat oven to 180°C.
    • Heat oil in a saucepan, fry the garlic and pour in milk and Violife Creamy spread. Stir until smooth. Add more milk and cheese spread if needed.
    • Add the potato and squash slices to the cream, bring to the boil and season with thyme, grated nutmeg, salt and pepper.
    • Layer potato in a baking dish and pour the milk liquid on top.
    • Bake for 45-50 minutes. Garnish with thyme.

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