Cranberry-Parsnip Gratin Recipe
This cranberry- parsnip gratin recipe is so delicious around the holidays! Parsnips have a sweet and earthy flavor and really work in this recipe.
Servings: 8 servings
Calories: 334kcal
Ingredients
- 2 pounds parsnips peeled, sliced on a mandoline
- 1 white onion sliced
- 2 tablespoons ghee divided
- 1 ½ cups almond milk unsweetened
- 2 cups cashews raw
- 3 cloves garlic minced
- ½ cup dried cranberries
- ¼ teaspoon nutmeg
- 1 tablespoon fresh thyme. chopped
- 1 tablespoon salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees and grease a 9 x 13 casserole dish with 1 tablespoon of ghee.
- Peel parsnips and thinly slice on a mandoline.
- In a medium-size saute pan, heat 1 tablespoon of ghee. Add in sliced onions and cook on low heat for 15 minutes. Cook until the onions start to brown. Set aside.
- Place almond milk and cashews into a high-speed blender. Blend for 1 minute or until smooth. Set aside.
- In the greased casserole dish, spread 1 layer of sliced parsnips with ⅓ of sauce, cranberries, thyme, garlic, ½ teaspoon salt, cracked pepper. Repeat 2 more times.
- Cover with aluminum foil and bake for 45 minutes. Uncover the parsnips and cook for another 30 minutes, or until golden brown.
Notes
- Grip parsnips with a kitchen towel when using a mandoline to prevent cutting your fingers.
- Cook onions on low heat for 15 minutes for a perfect caramelized onion.
- The number of onions, cranberries, garlic, thyme, salt, and pepper should be split between all 3 layers of the gratin.
- If the parsnips are cut too thick the gratin will take longer to cook.
Nutrition
Calories: 334kcal | Carbohydrates: 38g | Protein: 8g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 10mg | Sodium: 949mg | Potassium: 668mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1IU | Vitamin C: 21mg | Calcium: 116mg | Iron: 3mg