Parsnips are in season! What better way to use them than in a comforting gratin?
When I saw parsnips in the store the other day I literally ran to grab a handful. I love parsnips, they have a sweeter and nuttier flavor than white potatoes, but a similar starchy texture, and just as many carbs. It’s a win-win!
This flavorful gratin takes roughly 35 minutes to prepare, it’s cheesy, savory, nutty, and coconutty.
It starts with the veggies: parsnips and carrots. Once peeled, you cut them into quarters lengthwise. This cutting style is not mandatory, you can make slices, cubes, or any shape you want, be aware it will affect the cooking time though.
Once your vegetables are chopped, cook in boiling water for 7-8 minutes until they are fork tender. While your parsnips and carrots are cooking, prepare the sauce.
The base for the sauce is coconut milk combined with almond milk, spices, nutritional yeast, lemon juice, and cornstarch. I went with a mix of coconut + almond milk for a lighter coconut flavor. This way it compliments but doesn’t cover the taste of the parsnips. I tried using only almond milk but something was missing, coconut milk adds creaminess and a ton of flavor.
For even more flavor I added cooked chestnuts, trust me you don’t want to omit them. Chestnuts go incredibly well with the parsnips and the coconut based sauce.
To finish, you just arrange the cooked veggies and chestnuts in a baking dish, pour the sauce over, and bake 20 minutes.
Whether you are a fan of parsnips or never tried them, this hearty gratin won’t disappoint. In addition of being incredibly tasty, it’s healthy, super easy to prepare, and gives you all the carbs needed to go through cold days!
Let me know in the comments if you try this recipe!
Easy Parsnip & Carrot Bake
Ingredients
- 4 parsnips
- 2 carrots
- 3/4 cup full-fat coconut milk (use almond milk if you don't like coconut)
- 1 cup unsweetened almond milk or soy, rice milk
- 1 tbsp lemon juice
- 1 tbsp nutritional yeast
- 2 tbsp cornstarch
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp thyme
- a pinch of turmeric
- 1/2 cup cooked chestnuts
Instructions
- Bring a large pot of water to a boil.
- In the meantime, peel the parsnips and carrots. Trim the root and leaf ends, and cut them into quarters lengthwise.
- Add parsnips and carrots to the boiling water and cook for 6-8 minutes, or until fork-tender but not mushy. Drain and arrange them in a 9x13 inch baking dish. Keep 5-6 quarters for topping later. Top with the cooked chestnuts, I like to slightly crumble them but you can keep them whole if you prefer.
- Preheat oven to 350°F. Prepare the sauce: In a medium-size saucepan, combine the coconut milk, almond milk, lemon juice, nutritional yeast, cornstarch, cumin, garlic powder, salt, thyme, and turmeric. Whisk until combined.
- Heat the sauce over medium heat, whisking constantly until it thickens. Pour immediately over the vegetables. Top with the remaining carrot and parsnip quarters (this is just for decoration).
- Bake in the oven for about 20 minutes, then put the grill mode on and bake for another 3-5 minutes, or until the top is golden brown.
- Top with fresh parsley and serve with a salad, or as a side-dish for a holiday dinner!
When a friend gave us a ton of carrots, I decided to make this recipe. Boy is it good. I’m a bit sensitive to corn-based products, so I used tapioca flour instead. Worked just fine. If you’re hesitating about this recipe, don’t. It makes for a great side dish!
Thanks for the feedback Denise! Glad to hear you liked this recipe 🙂
Can I make this a day ahead?
Sure! Then just reheat gently covered with aluminum foil in the oven.
I am loving this recipe, what a beautiful bake and a fun way to incorporate the vegetables. Any substitute for nutritional yeast?
Thanks Renu!
I’m afraid there is not, just omit and adjust the saltiness and/or add more garlic/onion powder.
Can I use regular milk with the coconut milk?
It should work!
Excellent, used 100% home made almond milk, mine is creamier than bought! Forgot the parsley but it didn’t matter. I will try some variations in future with toasted fennel or caraway seeds or use whole cumin seeds rather than ground.
The Flavor Bible suggests pairing parsnip with other (vegan) variations on nutmeg, mustard, ginger, curry, apples and sage. I feel rosemary or dill might go well instead of parsley. Can’t wait to try these variations while parsnips are still in season
Thanks for your great feedback Malcolm! Rosemary sounds like a great addition!
Love this receipe just used coconut milk and swapped the chestnuts for shallots winner in our house
Thanks for your feedback Lisa!
Thank u 4 this recipe. The bake was delicious. Husband approved.
Awesome! Thanks for your rating Robin!
I made this for Thanksgiving yesterday (Canada) and got rave reviews. This will be a keeper in my house!
So glad to hear you liked this bake, thanks for your rating!
I made this dish tonight and it is lovely… a wonderful combination of flavors and perfect dish for autumn. Thank you!
Thanks Laurie 🙂
I had never tried parsnips before & after making this recipe, I absolutely love them now! I couldn’t find chestnuts, so I used a combination of pistachio nuts & hazelnuts. I also used homemade almond/cashew milk along with the coconut milk the recipe calls for. This is definitely a keeper. My guest & I both loved the flavors & texture.
Awesome! Chestnuts can’t really be compared to nuts, but I’m sure hazelnuts balanced well with the flavor of the dish 🙂
Thanks for your feedback Michelle!
I made this dish tonight and absolutely loved it. I always worry when cooking with coconut milk that the flavour will be over powering, but this was really nicely balanced, with great flavours coming through. Very easy to prepare and fast to cook. Im looking forward to trying some more of your recipes.
Thanks so much for your feedback Petia!
This was absolutely delicious and very easy to make. I mixed coconut with almond milk and it was very well balanced. This dish will feature as part of my vegan roast tonight. Thanks for sharing.
Thanks for your feedback Petia!