Mediterranean Diet Carrot and Parsnip Gratin
Discover the vibrant flavors of a **Mediterranean Diet Carrot and Parsnip Gratin**, a wholesome and indulgent dish that perfectly balances nutrition and comfort. This recipe transforms simple root vegetables into a tender, golden bake layered with creamy unsweetened almond milk, aromatic thyme, and garlic. Crumbled feta or Parmigiano-Reggiano adds a rich, savory note, while a garnish of fresh parsley and zesty lemon elevates every bite. Naturally gluten-free and made with extra virgin olive oil, this veggie-forward gratin is a lower-calorie twist on a classic, fitting seamlessly into a Mediterranean diet plan. Ready in just an hour, this stunning side dish serves six and pairs beautifully with roasted chicken, grilled fish, or a hearty grain salad. Perfect for dinner parties or weeknight meals, it’s a must-try for those seeking delicious, healthy, and flavorful recipes.
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Recipe Information
Ingredients
- 3 pieces large carrots
- 3 pieces large parsnips
- 2 tablespoons extra virgin olive oil
- 2 teaspoons fresh thyme leaves
- 3 ounces cheese (such as feta or Parmigiano-Reggiano)
- 2 cloves garlic
- 1 cup unsweetened almond milk
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
Instructions
Preheat the oven to 375°F (190°C).
Peel the carrots and parsnips. Slice them thinly, about 1/8 inch thick. You can use a mandoline slicer for consistency.
In a large mixing bowl, toss the carrot and parsnip slices with 1 tablespoon of olive oil, thyme leaves, sea salt, and black pepper until evenly coated.
Arrange half of the vegetable slices in a lightly greased baking dish (around 9x13 inches) in an even layer.
Finely mince the garlic cloves. Sprinkle half over the layer of vegetables.
Crumble the cheese and spread half of it over the layer of vegetables.
Repeat the layering with the remaining carrot and parsnip slices, minced garlic, and cheese.
Drizzle the remaining olive oil over the top layer.
Pour the almond milk evenly over the vegetables. This will help to cook the vegetables and create a creamy consistency.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the vegetables are tender.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley and a sprinkle of lemon zest before serving.
Nutrition Facts
Calories |
1171 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 3751 mg | 163% | |
| Total Carbohydrate | 134.0 g | 49% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 28.4 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 1305 mg | 100% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2748 mg | 58% | |
*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.
