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Root Veggie au Gratin [Vegan]
Today’s recipe is one that must grace your table at some point, preferably sooner rather than later. It’s my take on Potato au Gratin, only using root veggies and a cashew-based sauce. Try it – you won’t be sorry. Celery Root never tasted so good.
Ingredients You Need for Root Veggie au Gratin [Vegan]
How to Prepare Root Veggie au Gratin [Vegan]
- Place the celeriac, parsnip, rutabaga, and turnip into a large pot and cover with water.
- Bring water to a boil and let them cook for 30 minutes.
- Strain the vegetables from the water and let the vegetables cool enough so you can handle them without burning yourself.
- Slice the vegetables into thin rounds and place them into a large bowl.
- When all the vegetables are sliced, preheat your oven to 350° F and very lightly oil an 8×8-inch baking dish.
- Layer the root vegetables in the dish until the vegetables come up to the top of the dish. You can layer them however you want (i.e., a layer of just turnip and then a layer of just celeriac, or layer them randomly). Set aside for now while you make the sauce.
- Strain the water from the cashews and place the cashews in your blender along with 2 cups of veggie broth, 2 tablespoons of rice flour, and a pinch or two of salt (more or less depending on the saltiness of the broth you use).
- Blend for about a minute until the ingredients are completely blended, and there are no more cashew pieces.
- Pour this mixture over the root vegetables, top with cracked black pepper, and bake for 35 minutes, until golden brown.
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This Root Veggie au Gratin looks like the perfect way to make root vegetables extra special! I love the idea of using a creamy, cheesy sauce to elevate the natural sweetness of the root veggies. The crispy, golden topping is always the best part of a gratin, and I bet it adds such a delicious crunch. I’m planning on making this for my next family dinner—it’s such a great way to sneak in some veggies without sacrificing flavor!