Parsnip and Carrot Gratin with Gruyere Mornay and Greens
Parsnip and Carrot Gratin with Gruyere Mornay and Greens
Sweet parsnips and carrots bake under a rich Gruyère Mornay sauce for a creamy, golden gratin, finished with tender greens for a cozy vegetarian side or main.
Ingredients
For 2 servings
- 2 ounce Arugula
- 12 ounce Carrots
- 2 tablespoon Flour
- ½ ounce Gruyère Cheese
- 1 unit Lemon
- 2 cup Milk
- ¼ cup Panko Breadcrumbs
- ¼ ounce Parmesan Cheese
- 12 ounce Parsnip
- ¼ ounce Thyme
- 1 unit Yellow Onion
Additional Ingredients
- 2 tablespoon Butter
- 1 tablespoon Olive Oil
PDF
DifficultyMedium
Total Time45m
Calories698
Protein25g
Carbs84g
Fat34g
Tags:
VeggieFiber SmartLow Sodium
⚠️Allergens:
🥛Milk🌾WheatSwaps and substitutions
For a dairy-free version, swap the milk and cheeses for unsweetened plant milk and a melty vegan cheese, then use vegan butter if needed. To avoid wheat, replace the flour and breadcrumbs with gluten-free flour and gluten-free crumbs or crushed nuts.
What to serve with it
Serve this gratin as a vegetarian main with a crisp green salad and crusty bread to balance the rich, creamy finish. It also works well beside roasted chicken, baked fish, or a simple lentil dish for a fuller meal.
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