Delicious Living
  • 1 pound parsnips (about 5 medium)
  • 1 pound russet potatoes (about 2 medium)
  • 1/2 pound carrots ((about 2 medium))
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced or pressed
  • 1 tablespoon olive oil
  • 1 teaspoon salt, divided
  • 1 cup low-sodium chicken broth
  • 1 cup light or regular coconut milk
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground black pepper, or to taste
  • 1/4 cup chopped fresh parsley

Curried Winter Vegetable Gratin

Elisa Bosley | Delicious Living
  • Serves: 8 people
  • Calories per serving: 150

Creamy goodness without any dairy (though you can substitute half-and-half for the coconut milk if you prefer). A great do-ahead side dish, this gratin combines parsnips’ sweet nuttiness with more traditional potatoes and carrots. Parsnips are an unsung hero of the winter pantry or root cellar; becoming sweeter after fall’s first frosts, they come into their own in dishes like this.

  1. Preheat oven to 400˚. Peel parsnips, potatoes, and carrots; cut into 1/8-inch slices. Toss in a large bowl.
  2. In a medium sauté pan, sauté onion and garlic in oil over medium heat until fragrant, 3 minutes. Add to vegetables with 1/2 teaspoon salt and toss well. Spread evenly in a 9x13-inch baking dish.
  3. In the same sauté pan, heat broth and coconut milk until barely simmering. Whisk in curry powder, cumin, remaining 1/2 teaspoon salt, and pepper. Pour over vegetables.
  4. Cover tightly with foil and bake for 50 minutes, until all vegetables are fork-tender. (Dish may be made ahead up to this point; then cool completely, cover loosely, and refrigerate. To reheat, cover and bake at 400˚ until hot, about 30 minutes.)
  5. Before serving, broil 2–4 minutes until top is golden. Sprinkle with parsley.

PER SERVING: 150 cal, 4g fat (2g mono, 0g poly, 2g sat), 0mg chol, 3g protein, 25g carb, 5g fiber, 331mg sodium


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