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Easy Parsnip & Carrot Bake

Easy Parsnip & Carrot Bake

Full of Plants
Hearty parsnip and carrot bake with chestnuts, and a flavorful coconut milk sauce. This healthy gratin is great as a main but can also be served as a side.
5 from 7 votes
Prep Time 20 mins
Cook Time 25 mins
Course Side Dish
Servings 3 servings
Calories 308 kcal

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!

Nutrition

Serving: 1 servingCalories: 308 kcalCarbohydrates: 62 gProtein: 6.2 gFat: 5.4 gFiber: 13.3 gSugar: 13.1 g
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