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