Low Sodium Carrot and Parsnip Gratin
Indulge in the comforting flavors of this Low Sodium Carrot and Parsnip Gratin, a healthier twist on a classic dish that's perfect for family dinners or holiday gatherings. This recipe layers tender, naturally sweet carrots and parsnips with a velvety, herb-infused cream sauce made with garlic, fresh thyme, and low sodium vegetable broth. Topped with a light sprinkle of grated Parmesan cheese, this wholesome gratin achieves a golden crust without sacrificing its low-sodium appeal. With its creamy texture, earthy undertones, and delicate balance of flavors, this side dish is a satisfying and heart-friendly option that pairs beautifully with roasted meats or a crisp green salad. Ready in just over an hour, it’s an elegant yet easy addition to your table!
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Recipe Information
Ingredients
- 4 medium carrots
- 4 medium parsnips
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups low sodium vegetable broth
- 0.5 cup heavy cream
- 2 cloves garlic
- 0.25 teaspoon black pepper
- 1 tablespoon fresh thyme
- 0.5 cup grated Parmesan cheese
- 2 teaspoons olive oil
Instructions
Preheat the oven to 375°F (190°C).
Peel the carrots and parsnips, then slice them into thin rounds, about 1/8 inch thick.
In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook until fragrant, about 1 minute.
Stir in the all-purpose flour, cooking for another minute to form a roux.
Gradually pour in the low sodium vegetable broth, whisking continuously to avoid lumps.
Add the heavy cream, black pepper, and fresh thyme, continuing to whisk until the sauce is smooth and thickened, about 5-7 minutes.
Remove the saucepan from the heat and stir in half of the grated Parmesan cheese.
Lightly grease a 9x13-inch baking dish with olive oil.
Layer half of the carrot and parsnip slices in the prepared dish, then pour half of the sauce over the top.
Repeat with the remaining carrots, parsnips, and sauce.
Sprinkle the remaining Parmesan cheese over the top of the gratin.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for an additional 15-20 minutes or until the top is golden and the vegetables are tender.
Allow the gratin to cool slightly before serving. Enjoy your low sodium carrot and parsnip gratin!
Nutrition Facts
Calories |
1618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 53.6 g | 268% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 116.3 g | 42% | |
| Dietary Fiber | 23.7 g | 85% | |
| Total Sugars | 34.6 g | ||
| Protein | 27.9 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 728 mg | 56% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 2770 mg | 59% | |
*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.
