Dessertsdeliciouslyella
Sweet Potato, Parsnip & Coconut Gratin
This is perfect for anyone looking for a new way to bring parsnips and sweet potatoes to their festive feasts. They’re baked with a creamy sauce, then topped with a crispy rye and pistachio crumb to create a beautiful mix of flavours and textures.
👥 6 Servings⏱️ Prep & Cook: 1h 10m🔥 Cook: 1h 10m👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●pan
- ●saucepan
- ●whisk
- ●frying pan
- ●bowl
- ●food processor
📝 Preparation Steps
1
Preheat the oven to 200°C/180°C, fan setting.
2
Place the sweet potato and parsnip circles in a pan of boiling salted water and parboil for ⏱️ 5-8 minutes until softened but not cooked through. Drain and leave to cool.
3
Melt the coconut oil in a saucepan and cook the garlic for a couple of minutes. Add the flour, cook out for a minute and then slowly add the coconut milk and water, whisking as you go, as if making a white sauce. Add the vegetable bouillon and whisk over a low heat until thickened - this should take about ⏱️ 10 minutes. After ⏱️ 10 minutes, take off the heat.
coconut oil2 tablespoonsgarlic2 cloves
4
Stack the sweet potatoes and parsnips in a round oven dish, 25cm in diameter. Season and pour over the coconut sauce and sprinkle over the nutritional yeast. Bake in the oven for ⏱️ 40 minutes, or until the top is golden and crispy.
sweet potatoes16 ozparsnips2nutritional yeast1 tablespoon
5
While the dish is baking, make the rye crumb. Blitz the rye bread in a food processor until you have crumbs. Add the olive oil to a frying pan and add the breadcrumbs and pistachios to coat. Fry over a low heat until crispy and golden, then add to a bowl along with the parsley.
olive oil1 tablespoonpistachios0.25 oz
6
Once the sweet potatoes are out of the oven, leave to rest for ⏱️ 10 minutes before scattering over the rye crumb and serving.
sweet potatoes16 oz
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