Preheat oven to 400˚. Peel parsnips, potatoes, and carrots; cut into 1/8-inch slices. Toss in a large bowl.
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 9×13-inch baking dish.
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.
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.)
Before serving, broil 2–4 minutes until top is golden. Sprinkle with parsley.
Curried Winter Vegetable Gratin
Amount Per Serving
Calories 150Calories from Fat 36
% Daily Value*
Total Fat 4g6%
Saturated Fat 2g10%
Monounsaturated Fat 2g
Total Carbohydrates 25g8%
Dietary Fiber 5g20%
* Percent Daily Values are based on a 2000 calorie diet.