INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 3 pounds assorted root vegetables, peeled and cut into 1/8-inch-thick slices (carrots, parsnips, sweet potatoes, beets, parsnips, turnips, etc)
- 3 tablespoons extra-virgin olive oil, divided
- 1 cup thinly sliced shallots
- 1 cup unsweetened milk alternative like almond milk or coconut milk
- 3 tablespoons all-purpose flour (or gluten free flour)
- 1-1/2 cups GO Veggie! Lactose Free or Dairy Free Cheddar or Mozzarella Flavor Shreds
- 1 tablespoon chopped fresh thyme
- 2 tablespoons GO Veggie! Dairy Free Grated Parmesan Topping
- salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 400°F. Coat a 9-by-13-inch baking dish with cooking spray.
- Blanch all vegetables (if using beets, cook separately to avoid bleeding) in a large pot of boiling water for about 5 minutes. Drain. Pat Dry.
- Heat 2 tablespoons oil in a medium saucepan over medium heat.
- Add shallots and cook, stirring occasionally, until light brown, 3 to 4 minutes.
- Add the flour and stir into a paste. Cook for 1-2 minutes.
- Add the milk and thyme and simmer to slightly thicken.
- Add ½ the cheese and simmer until melted.
- Layer the 1/3 of the vegetables in the pan.
- Top with remaining cheese.
- Repeat two more times.
- Pour the milk and cheese mixture over the grain.
- Bake the gratin until for 20 minutes.
- Remove from oven, top with parmesan and cook for another 5-10 minutes until bubbling and golden brown.
- Cool for 10-15 minutes and serve.
NUTRITIONS INFORMATION
