This simple vegan root vegetable gratin is packed with flavour and vibrant autumnal colours. The natural sweetness of the vegetables is complemented perfectly by the creamy richness of coconut oil and a cashew nut crust. A rich and sumptuous main course, this gratin would work well with a simple side salad or a medley of lightly sautéed (or steamed) leeks and broccoli.
Prep Time10mins
Cook Time45mins
Total Time55mins
Servings: 4people
Ingredients
3 small parsnips peeled and finely sliced
2 medium beetroot peeled and finely sliced
2 medium sweet potatoes peeled and finely sliced
3 tablespoons of coconut oil
For the topping
1 cup of cashews, soaked in water overnight
1 cup of water
2 cloves of garlic peeled
2 teaspoons of de-stalked and chopped fresh rosemary leaves
2 teaspoons of fresh thyme leaves
A pinch of ground nutmeg
A generous pinch of sea salt
A generous helping of freshly ground black pepper
Instructions
Preheat the oven to 200°C/180°C fan assisted
Layer the beetroot slices across the bottom of an ovenproof dish (approx. 20 x 30 cm) so that they overlap slightly. Place 1 tablespoon of coconut oil on top of the beetroot layer.
Layer the parsnip slices over the top of the beetroot layer. Add a tablespoon of coconut oil to the top of the parsnips.
Layer the sweet potato slices over the top of the parsnip layer and add the final tablespoon of coconut oil.
To make the cashew topping, add the cashews, garlic cloves and water to a blender and blend to a smooth consistency. Season generously with salt and pepper and add the nutmeg and fresh herbs. Blend again until you have a perfectly smooth sauce.
Pour the cashew sauce over the layered vegetables and place in the center of the oven to bake for 45 minutes until golden and crisp on top.
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