Ingredients:
1 large sweet potatoes
1 medium Spanish onions
1 cup peas
1 cup broccoli florets
1 garlic cloves
1/2 cup vegetable stock
10 g low-fat butter
1/4 cup plain flour
1 cup non-fat soymilk
1/4 cup vegetable stock
1 teaspoon thyme
1/2 cup whole wheat bread crumbs
Directions:
Coat overproof 6-cup-dish with cooking spray. Cut Sweet Potato into 5-mm slices.
Combine with garlic, onion and stock in a pan. Cover and simmer until sweet potato is tender.
Place sweet potato, peas and broccoli in prepared dish. Melt Butter in pan and stir in flour. Stir over heat until bubbling. Remove from heat and gradually stir in combined milk and extra stock. Stir over heat until boiled. Stir in herbs.
Pour Sauce over sweet potato. Top with breadcrumbs.
Servings: 8
Time preparation: 30 min.
Time total: 50 min.