Oriental parsnip gratin

main dish winter winter
Total: 1 hr 5 min. | Active: 20 min.
vegan, lactose-free, gluten-free

Parsnips are one of my favourite winter vegetables. They taste delicious simply roasted in the oven, however they can also be used as the basis for a gratin. I have combined this dish with oriental spices. The bake is topped with a mix of tahini and spices, and garnished with almonds. A truly delicious dish that is perfect for winter.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Parsnips
500 g parsnips, cut into slices approx. 0.5 cm thick
½ tsp salt
1 tbsp lemon juice
Tomato sauce
1  red onion, finely chopped
1  garlic clove, finely chopped
1 tbsp olive oil
1 tsp paprika
1 pinch cinnamon
1 tsp ground cumin
70 g tomato puree
1 tin chopped tomatoes (approx. 400 g)
1 dl water
1 tsp peppermint, dried
½ bunch coriander, finely chopped
1 tbsp lemon juice
1 tsp maple syrup
  salt to taste
To gratinate
3 tbsp tahini (sesame paste)
5 tbsp water
1 tsp olive oil
½ tsp salt
a little  pepper
2 tbsp flaked almonds

How it's done

Parsnips

Mix the parsnips with the salt and lemon juice, transfer to a wide, ovenproof dish (approx. 2 l).

Tomato sauce

Sauté the onion and garlic in the oil until translucent. Add the spices and cook for a further 1 min. Add the tomato puree, tomatoes, water, mint, coriander, lemon juice and maple syrup, season with salt. Bring the sauce to the boil, cook over a medium heat for approx. 5 mins. Spoon the sauce over the parsnips.

To gratinate

Combine the tahini, water, oil, salt and pepper, drizzle on top of the tomato sauce.

Gratinate for approx. 30 mins. in the centre of an oven preheated to 180°C. Top with the flaked almonds, gratinate for a further 10-15 mins. (the almonds should be lightly browned).

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