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Pork and Veggie Bake

GF | EF | RSF | NF
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Servings: 4 adults
Course: 3 meals a day, Baby Led Weaning, BLW, Family Meals, Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 900 grams sweet potato 
  • 480 grams cauliflower 
  • 500 grams pork mince (could use chicken mince here instead if you wish)
  • 100 grams goats cheese
  • 1/4 cup broth*
  • 2 tbsp thyme
  • 1/4 cup Parmesan cheese to top 

Equipment

  • Steamer
  • Blender or Food Processor
  • Baking Dish:
  • Knife and Cutting Board
  • Grater

Method
 

  1. Peel and wash the sweet potatoes. Slice into quarters and steam until halfway cooked 
  2. Cut the cauliflower florets and steam until soft 
  3. Blend the cauliflower while hot with the goats cheese and broth. With the broth, add slowly until you have reached your desired consistency with the cauliflower sauce (it should resemble a thick but runny white sauce like a lasagne). You may need to add a touch less or more broth. Season the sauce with salt to taste 
  4. Slice the sweet potatoes lengthways into thin pieces 
  5. Begin layering the dish lasagne style - beginning with the sweet potatoes, cauliflower sauce, a thin layer of uncooked pork mince and a sprinkle of thyme. Season each layer of sweet potato and pork mince with a little salt if appropriate. Continue this process until all of the ingredients are used
  6. Finish the top layer with the cauliflower sauce and grate over the parmesan cheese 
  7. Bake in a preheated oven on 180 degrees for 30 minutes until golden on top 

Notes

Able to be frozen: yes 
Age Appropriate: when tolerating dairy
Recipe for Boob to Food by Jane Houston