Thursday, February 18, 2010
Comfort Food: Sweet Potato Parsnip Gratin
½ c. Bread crumbs, homemade or store bought
Preheat the oven to 400 F.
Rinse, peel and slice vegetables into 1/8" think slices. Combine in a medium mixing bowl and set aside.
In a small bowl, whip the garlic and 1 T plus 1 tsp margarine together. Add the coconut oil, sage, nutmeg and ¼ c. of almond milk. Heat marinade over low in a small sauce pan or microwave until just melted, 10-20 seconds. Slowly add another cup of almond milk to the marinade and a pinch of salt and pepper. Whisk together and pour over vegetables.
In a small casserole dish coated with cooking spray, alternate parsnip and sweet potato slices until bottom is covered. Top with half of leeks. Place another layer on top, alternating between parsnips and sweet potatoes. Top with remaining leeks and pour marinade over vegetables using any leftover milk if needed (milk mixture should come up to within a ½ “ from the top of the dish).
Cover and bake 35 minutes. While the vegetables bake, heat remaining margarine in a small pan and sauté bread crumbs over medium heat until brown, about 5 minutes.
Remove cover from casserole and bake another 10 minutes uncovered until the top starts to brown and vegetables caramelize. Top with prepared bread crumbs and bake an additional 5 minutes to let bread crumbs absorb into some of the liquid.