Ingredients
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500g 0% Greek Yoghurt
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2 Eggs
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1tsp Nutmeg
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White Pepper
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pinch Salt
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1 Swede
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300g Macaroni Pasta
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60-90g Grated CheeseThis varies pending on how many you serve as 30g is your HExA. I served 2 very generously so used 60g. However I could have served 3 easily.
Directions
Syn free if using HExA for you 30g of cheese
I’m always on the search for a SW friendly ways to make a creamy style white sauce. In the past I’d tried a cottage cheese version with not much success. I’ve also tried a cauliflower version which was yummy as well as a yoghurt version that definitely has the most authentic white sauce feel to it. While trawling the internet I came across people using swedes in their white sauce… How could I resist giving it a whirl?! So I rolled up my sleeves and got to work and this was the result. Swede macaroni cheese
Steps
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1
Done
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started by peeling and cubing my swede. I then popped it on the hob and put it on to boil. You will want to boil this until it is quite soft as it will become a lot smoother once pureed this way. |
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2
Done
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I then also popped my macaroni on to cook as well. While these were bubbling away on the hob I mixed together my eggs, yoghurt, nutmeg, pepper and salt. |
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3
Done
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Once my swede was cooked I just drained it off and thoroughly blitzed it down in the food processor. I then allowed this to cool slightly. It is important to let it cool a little otherwise when added to the yoghurt mix it will start to cook the eggs... Not nice |
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4
Done
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Next I just mixed my pureed swede, cooked macaroni and yoghurt mix together and popped it into my baking dish. Then I sprinkled on my grated cheese and popped this in the over on 180° for roughly 25mins. Enjoy xoxo |
One Comment Hide Comments
I’ve made this several times and can highly recommend it ☺