Sweet Potato Parsnip Gratin

2 cups or 1⁄2 head large cauliflower, chopped

1 large sweet potato, sliced thin (13 oz)

1 large parsnip, peeled, sliced thin (9 oz)

1 onion, thinly sliced

1 1⁄2 cups veggie broth2 garlic cloves

1 cup almond milk

1 T nutritional yeast

3T sage, chopped

1 t salt

1⁄2 t black pepper

2 T xvo

1⁄2 t paprika


1 cup almond flour

2 T nutritional yeast

2 T olive oil

1⁄2 cup chopped almonds

4 leaves sage, diced

1 t sumac

1⁄4 t mustard seed powder pinch crushed red pepper


Serves 6

Pre heat oven to 400. In a pot, add the veggie broth, garlic and cauliflower. Bring to a boil. Lower heat and cover and cook for 5 minutes. Remove from heat. Blend the hot cauliflower mixture with yeast, salt, pepper, olive oil, paprika and almond milk until creamy. In a large bowl, toss all of the veggies with the cauliflower cream. In a 9 x 9 casserole pan, lightly spray with coconut oil. Add the gratin.

To make the crumble:

Combine all ingredients and mix with your hands to create a crumble. Top the gratin with the crumble. Bake at 400 for 1 hour.

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