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.
Serves:
Ingredients
- Olive oil spray
- 7ozsweet potato,peeled and spiralized
- 1lbcarrots,(1.5 in. in diameter), peeled and spiralized
- 1½lbswhole butternut squash,peeled and spiralized
- 7ozparsnips,peeled and spiralized
- 1½tbspolive oil
- 4tspthyme,fresh chopped
- 1tbsporegano,fresh chopped
- 3tbspItalian parsley,fresh chopped
- 1¼tspkosher salt
- freshly ground black pepper,to taste
- ½tbspbutter
- ⅓cupshallots,chopped
- 3tspall-purpose flour,or gluten free flour
- 1cupfat free milk
- 1tbspParmesan Cheese,grated
- 2½ozGruyere cheese,grated, divided
Instructions
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Preheat oven to 400 degrees F. Spray a 9 x 13-inchcasserole dish with olive oil.
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In a large bowl, combine sweet potato, carrots, squash and parsnips.
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Add the olive oil, 1 tablespoon thyme, oregano, 2 tablespoons parsley, 1 teaspoon salt and pepper. Toss well to coat.
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Transfer to prepared dish and roast for 40 to 50 minutes, until the vegetables are very tender, tossing halfway through.
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Meanwhile, prepare the sauce.
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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.
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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.
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Cook over medium-low heat for about 4 minutes, stirring, until the sauce thickens.
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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.
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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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