Root Vegetable Gratin
This root vegetable gratin is the perfect "cheesy" and comforting dish for the season
Equipment
- 1 10" or 10.5" Cast Iron Skillet sub with any oven safe pan
Ingredients
Vegetable Group
- 3 Sweet Potatoes
- 2 Purple Sweet Potatoes
- 2 Beets
- 1 medium Carrot
- 1 medium Parsnip
- 3 sprigs Thyme sub with rosemary or sage
- 1 ½ teaspoon Salt
- 3 tablespoon Avocado Oil sub with any neutral oil
Vegan Bechamel
- 1 cup Raw Unsalted Cashews saoked in hot water for 25 minutes
- 1 lb Silken Tofu
- 4 cloves Garlic peeled
- ¼ teaspoon Powdered Nutmeg
- 1 tablespoon Olive Oil
- Salt and Pepper to taste
- ¼ cup Water optional, use if sauce is too thick
Instructions
- Heat the oven to 350 deg F. Pour 2 tablespoon of avocado oil in the pan and use a brush to rub the bottom of the pan with the oil. Arrange the vegetable slices according as per your choice. Brush the remaining oil on the top.Sprinkle the salt and pepper along with the thyme leaves as you arrange the slices ensuring it is all evenly seasoned.
- Place all the ingredients for the bechamel sauce in a high speed blender including the water in which the cashews were soaked. Run the blender until completely smooth. Add ¼ cup water if the sauce is too thick.
- Pour the sauce evenly over the arranged vegetable slices until the sauce completely covers the top and it fills all the crevices between the slices.
- Bake in the oven for 50-60 minutes until the top is browned and starts cracking a bit. Remove and let it cool for 15 minutes before serving.