Alrighty lover – 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.
Root Veggie au Gratin [Vegan]
- 1 large celeriac, peeled and cut in half
- 1 average size parsnip, cut in half (just so it’s not as long)
- 1 medium-large rutabaga, not peeled and left whole
- 1 medium-large turnip, not peeled and left whole
- 1 cup cashews, soaked for at least 10 minutes
- 2 cups vegetable broth
- 2 tablespoons rice flour
- A pinch of salt and some fresh cracked black pepper
- 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 (ie. a layer of just turnip and then a layer of just celeriac, or just 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 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.