Curried Winter Vegetable Gratin
  • 1 pound parsnipsabout 5 medium
  • 1pound russet potatoes (about 2 medium)
  • 1/2pound carrots(about 2 medium)
  • 1 medium onion, chopped
  • 2 large cloves garlic, minced or pressed
  • 1tablespoon olive oil
  • 1teaspoon salt, divided
  • 1cup low-sodium chicken broth
  • 1cup light or regular coconut milk
  • 1tablespoon curry powder
  • 1teaspoon ground cumin
  • 1/2teaspoon ground black pepper, or to taste
  • 1/4cup chopped fresh parsley
  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 9×13-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.
Recipe Notes
Nutrition Facts
Curried Winter Vegetable Gratin
Amount Per Serving
Calories 150 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 2g 10%
Monounsaturated Fat 2g
Sodium 331mg 14%
Total Carbohydrates 25g 8%
Dietary Fiber 5g 20%
Protein 3g 6%
* Percent Daily Values are based on a 2000 calorie diet.

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