Sweet Potato, Parsnip & Coconut Gratin
Total Time
1 hour and 10 minutes
Prep Time
0 seconds
Cook Time
1 hour and 10 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1kg sweet potatoes
- 2 parsnips
- 2 cloves garlic
- 2 tablespoons of coconut oil
- 60g plain flour
- 1 x 400ml coconut milk
- 6.7 fl oz water
- 1 tablespoon of vegetable bouillon powder
- 1 tablespoon nutritional yeast
- 2 rye bread
- 30g pistachios
- ½ teaspoon olive oil
- 1 handful of parsley
- a pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat the oven to 200°C/180°C, fan setting.
Step 2
Place the sweet potato and parsnip circles in a pan of boiling salted water and parboil for 5-8 minutes until softened but not cooked through. Drain and leave to cool.
Step 3
Melt the coconut oil in a saucepan and cook the garlic for a couple of minutes. Add the flour, cook out for a minute and then slowly add the coconut milk and water, whisking as you go, as if making a white sauce. Add the vegetable bouillon and whisk over a low heat until thickened - this should take about 10 minutes. After 10 minutes, take off the heat.
Step 4
Stack the sweet potatoes and parsnips in a round oven dish, 25cm in diameter. Season and pour over the coconut sauce and sprinkle over the nutritional yeast. Bake in the oven for 40 minutes, or until the top is golden and crispy.
Step 5
While the dish is baking, make the rye crumb. Blitz the rye bread in a food processor until you have crumbs. Add the olive oil to a frying pan and add the breadcrumbs and pistachios to coat. Fry over a low heat until crispy and golden, then add to a bowl along with the parsley.
Step 6
Once the sweet potatoes are out of the oven, leave to rest for 10 minutes before scattering over the rye crumb and serving.
Step 7
Save recipe for the next time?
