Dairy-Free Carrot and Parsnip Gratin
Elevate your side dish game with this hearty and wholesome Dairy-Free Carrot and Parsnip Gratin—a plant-based twist on a classic comfort food. This recipe marries the natural sweetness of carrots and parsnips with the savory richness of garlic, fresh thyme, and creamy almond milk, creating a dish that’s both indulgent and health-conscious. Nutritional yeast adds a cheesy depth without dairy, while a cornstarch slurry ensures a luscious, velvety sauce. Baked to perfection with a golden, caramelized crust and garnished with vibrant parsley, this gratin is ideal for vegans, those avoiding dairy, or anyone looking for a crowd-pleasing addition to their holiday table. Ready in under an hour, it’s a beautiful balance of simplicity and sophistication.
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Recipe Information
Ingredients
- 500 g carrots
- 500 g parsnips
- 3 tbsp olive oil
- 3 garlic cloves, minced
- 2 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 250 ml unsweetened almond milk
- 4 tbsp nutritional yeast
- 1 tbsp cornstarch
- 2 tbsp water
- 2 tbsp chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Peel and slice the carrots and parsnips into thin, uniform rounds, about 1/8-inch thick, for even cooking.
In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant.
Add the sliced carrots and parsnips to the skillet. Stir to coat them with the oil and garlic. Cook for 5-7 minutes until they start to soften slightly.
Stir in the fresh thyme leaves, salt, and black pepper, ensuring the vegetables are well seasoned.
In a small bowl, whisk together the almond milk and nutritional yeast. In another small bowl, mix the cornstarch with water to make a slurry, then stir it into the almond milk mixture.
Pour the almond milk mixture over the carrot and parsnip slices in the skillet. Stir well to combine.
Transfer the mixture to a large baking dish, spreading it out evenly.
Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
Remove from the oven and let the gratin cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1219 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 9.2 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 3550 mg | 154% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 47.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 2.3 mcg | 12% | |
| Calcium | 861 mg | 66% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 4098 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
