NEW creamy parsnip & cannellini bake L10ptn, M4ptn FZ
A creamy leek and cannellini base with Italian hard cheese and crème fraiche topped with sliced parsnip & potato and cheese, baked until golden brown and bubbling. Serve with bread and butter and your choice of veg. Suitable for freezing.
Each Ptn contains
Energy
745kJ
178kcal
178kcal
8.91%
Fat
8.3g
11.83%
Saturates
4.3g
21.25%
Sugars
4.0g
4.42%
Salt
0.25g
4.17%
of an adult's reference intake
Typical values (as sold) per 100g: Energy 419kJ / 100kcal
Nutritional Information
| TYPICAL VALUES | Per 100g | Per Ptn | % RI* Per Ptn |
|
|---|---|---|---|---|
| Energy | 419kJ 100kcal |
745kJ 178kcal |
8.91% | |
| Fat | 4.7g | 8.3g | 11.83% | |
| of which Saturates | 2.4g | 4.3g | 21.25% | |
| Carbohydrate | 9g | 16g | 6.09% | |
| of which Sugars | 2.2g | 4.0g | 4.42% | |
| Fibre | 1g | 2g | 6.9% | |
| Protein | 5g | 9g | 17.54% | |
| Salt | 0.14g | 0.25g | 4.17% |
* Reference Intake of an average adult (8400kJ / 2000kcal)
Ingredient Specification
| creamy leek & cannellini base [drained cannellini beans [Cannellini [Cannellini Beans, Water, Ascorbic acid]], Water [water], Leek [leek], semi skimmed milk [Semi Skimmed Milk], white onion [white onion], creme fraiche [Skimmed MILK, Cream (MILK),Tapioca Starch, Guar Gum, Culture.], vegetarian Italian Hard cheese grated [Pasteurised Cow’s Milk (98%) Salt (2%) Microbial Rennet (Trace) Starter Culture (Trace) Firming Agent (Trace) [Calcium Chloride]], Kale chopped [kale], sunflower oil [sunflower oil], Garlic puree [garlic], IQF Rosemary [Rosemary [rosemary]], IQF Thyme [Thyme [thyme]], Black Pepper [black pepper]], parsnip and potato rounds steamed [parsnip & potato [parsnip & potato - sulphites]], grated cheese [grated cheese 1kg [Mild Cheddar Cheese (Milk, Salt, Starter Culture, Microbial Rennet - vegetarian), Potato Starch]], chopped pumpkin seeds [Pumpkin Seeds [pumpkin seeds]] |