Serves: 1

Ingredients:

• 45g parsnips
• 40g sweet potato
• 45g carrots
• 20g hazelnuts without shells
• 45ml heavy cream
• 1.5 tbsp. peanut oil

For this recipe, you will also need salt & pepper.

Method:

• Preheat oven to 400 F.
• Chop all vegetables into sticks (1cm thick/10cm long), stir in half of the oil and season with salt & pepper.
• Microwave for 5-7 minutes.
• Remove from microwave and place on a foiled baking sheet. Cook in the preheated oven for 7-10 minutes. Keep checking to make sure the vegetables are not burning.
• Blend cream, nuts and 2 tbsp. water. Slowly heat cream in a pan with the rest of the oil for 5 minutes.
• Serve cream and vegetables together and enjoy!

Nutritional information per serving:

• Keto Ratio: 2:1
• Fat: 47.97
• Net Carbs: 17.6g
• Protein: 5.85g
• Calories: 542 kcal

IMPORTANT: Consult a medical professional to ensure this recipe is appropriate for your prescribed medical nutrition therapy. Your health care provider may need to adjust the recipes for you or your child’s specific ratio and calorie requirements.

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