{Recipe} Parsnip-Carrot Au Gratin

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One of my favorite childhood dishes was potatoes au gratin.  Now was a vegan and adult I have had to work to try and make a healthier version as well as dairy free.  This dish is gluten and soy free for those with allergies and is delicious.  It isn’t the cheese covered potatoes of my childhood but it is a great upgrade.

Ingredients:

  • 4 cups parsnips, peeled and thinly sliced
  • 4 cups carrots, peeled and thinly sliced
  • 2 large leeks, thinly sliced
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 2 cups almond milk
  • 1/2 cup almond meal
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon pepper
  • 1 teaspoon salt

Directions:

  1. Preheat the oven to 425F.
  2. Heat a sauté pan over medium-high heat; add olive oil, leeks and garlic and cook for 5-7 minutes, until tender.
  3. In a medium bowl whisk together the almond meal, almond milk, nutritional yeast, salt, pepper and the sauteed leeks and garlic.
  4. In a roasting pan or casserole dish layer the parsnips, carrots and almond milk mixture starting with 1/3 cup liquid, 1/3 of the carrots and parsnips and repeat two more times. Pour any remaining almond milk mixture over the top.
  5. Cover with aluminum foil and bake for 45 minutes. Remove the foil and place under the broiler for 5 minutes or until lightly browned and bubbly 360parsnipandcarrot2
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About Lindsay Ingalls (Running With Tongs)

Lindsay Ingalls, a certified holistic health coach, began writing in 2006. She has been featured on Living Harvest, Live Strong, Meatless Monday and other online publications. Lindsay received her training at the Institute for Integrative Nutrition and is certified by the American Association of Drugless Practitioners. To learn more about Lindsay visit her blog at http://runningwithtongs.com/ and her health counseling site http://gethealthywithlindsay.com

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