Spiralized Winter Veggie Gratin Recipe

Spiralized Winter Veggie Gratin Recipe

How To Make Spiralized Winter Veggie Gratin

This veggie gratin recipe is made with sweet potatoes, carrots, butternut squash, and parsnips, seasoned with various herbs, and topped with a creamy sauce.

Preparation: 10 minutes
Cooking: 1 hour
Total: 1 hour 10 minutes

Serves:

Ingredients

  • Olive oil spray
  • 7ozsweet potato,peeled and spiralized
  • 1lbcarrots,(1.5 in. in diameter), peeled and spiralized
  • lbswhole butternut squash,peeled and spiralized
  • 7ozparsnips,peeled and spiralized
  • tbspolive oil
  • 4tspthyme,fresh chopped
  • 1tbsporegano,fresh chopped
  • 3tbspItalian parsley,fresh chopped
  • tspkosher salt
  • freshly ground black pepper,to taste
  • ½tbspbutter
  • cupshallots,chopped
  • 3tspall-purpose flour,or gluten free flour
  • 1cupfat free milk
  • 1tbspParmesan Cheese,grated
  • ozGruyere cheese,grated, divided

Instructions

  1. Preheat oven to 400 degrees F. Spray a 9 x 13-inchcasserole dish with olive oil.

  2. In a large bowl, combine sweet potato, carrots, squash and parsnips.

  3. Add the olive oil, 1 tablespoon thyme, oregano, 2 tablespoons parsley, 1 teaspoon salt and pepper.  Toss well to coat.

  4. Transfer to prepared dish and roast for 40 to 50 minutes, until the vegetables are very tender, tossing halfway through.

  5. Meanwhile, prepare the sauce.

  6. Heat a medium non-stick pan over medium heat. Add butter and let it melt, add the shallots and cook for about 4 to 5 minutes until softened.

  7. Sprinkle the flour over the shallots to make a roux, whisking for 1 to 2 minutes. Add the milk and stir with a wooden spoon until the roux is incorporated into the milk.

  8. Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens.

  9. Add fresh thyme, parmesan and half of the grated Gruyere cheese into the white sauce and stir until the cheese is melted and incorporated into the sauce.

  10. Pour over the veggies and top with the remaining cheese. Bake for 10 minutes.  Top with remaining parsley and serve.

Nutrition

  • Calories: 234.08kcal
  • Fat: 11.35g
  • Saturated Fat: 3.41g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 6.36g
  • Polyunsaturated Fat: 1.07g
  • Carbohydrates: 29.19g
  • Fiber: 5.94g
  • Sugar: 8.88g
  • Protein: 6.62g
  • Cholesterol: 13.06mg
  • Sodium: 450.05mg
  • Calcium: 258.20mg
  • Potassium: 765.63mg
  • Iron: 1.64mg
  • Vitamin A: 1184.02µg
  • Vitamin C: 29.40mg
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