Root Vegetable Bake
- 50 grams mild coconut oil
- 50 grams brown rice flour
- 500 ml almond milk
- 1 small swede (approx. 325g)
- 1 large (or 2 small) sweet potatoes (approx. 325g)
- 2-3 parsnips (approx. 350g)
- 2 tbsp nutritional yeast
- 1 tsp dijon mustard
- 1 tsp lemon juice
- 1 tsp fresh thyme leaves
- salt and pepper to taste
- Preheat the oven to 180 degrees.
- Peel the swede, sweet potatoes and parsnips. Chop approximately 3 cm off the thin end of the parsnips and set aside for later.
- Cut the swede into quarters and then slice each quarter into even slices, about ½ cm thick.
- Slice the sweet potatoes and parsnips into similar thickness slices.
- Layer the vegetables into the baking dish and set aside.
- To make the sauce, melt the coconut oil in a saucepan over a low heat and add the brown rice flour, stirring all the time. Cook through for about 5 minutes.
- Slowly add the almond milk, stirring constantly, ensuring that no lumps form. Continue until all the almond milk has been added.
- Bring to a simmer over a low heat, still stirring, and cook for a further 15 minutes until thickened.
- Remove from the heat and add the nutritional yeast, Dijon mustard, lemon juice and thyme leaves and stir to combine well.
- Taste and season as necessary with salt and pepper.
- Pour the sauce over the layered root vegetables.
- Grate the remaining parsnip ends and sprinkle over the dish and cover with foil.
- Bake in the oven for 35-40 minutes until the vegetables are soft when tested with a small knife.
- Remove the foil cover and bake for a further 10 minutes to brown the top before serving.
1 rectangular baking dish (2 litre capacity) Notes:
This dish can be served as a main meal for 2 with a side of salad or green vegetables; but also makes a delicious accompaniment with a roast dinner. Allergy Advice:
Almonds (nuts), mustard CNM recommends the use of organic ingredients.