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🥕 Root Vegetable Gratin with Mustard Cream

410 kcal · 75 min · 4 servings

Ingredients

• 200 g Carrots
• 300 g Celery root
• 200 g Parsnips
• 300 ml Oat milk (or oat milk)
• 20 g Cornstarch
• 1 EL Mustard (medium hot)
• 2 EL Olive oil
• 1 TL Salt
• 1 TL Thyme, dried
• 30 g Oats (fine) for topping

Instructions

1. 1. Preheat the oven to 200 degrees Celsius top/bottom heat.
2. 2. Peel the root vegetables (carrots, celery root, parsnips) and cut them into thin slices or sticks.
3. 3. Mix the vegetables with olive oil, salt, and thyme in a bowl.
4. 4. Place the vegetables in a baking dish and bake for 20 minutes until slightly tender.
5. 5. Whisk the oat milk, mustard, and cornstarch smoothly in a bowl.
6. 6. Remove the dish from the oven and pour the mustard milk over the hot vegetables.
7. 7. Sprinkle the fine oats over everything.
8. 8. Bake the gratin for another 25 to 30 minutes until the cream sauce has thickened and the surface is crispy.
9. 9. Let the dish cool for 5 minutes before serving.

Nutrition per serving

• kcal: 410
• Protein: 14 g · Fett/Fat: 28 g · Carbs: 32 g