I know this is not your average veggie side dish. And I have to say what’s not to love about a gratin?? Shake it up a bit and add any root veggies of your choice. Heck, even a potato gratin done this way would be pretty awesome.
This recipe first appeared in one of the Merry Christmix books. Not your usual Chrissy fare, but great teamed with any ham, turkey or other meat of choice. Cue the salad, you’re done!
- 1 Kilo parsnips and carrots combined
- 80 g Quinoa - Mixed well rinsed BUY
- 1 Litre water for steaming
- 100 g Parmesan, cubed
- 300 g Cheese - Mature Cheddar cubed
- Handful fresh Italian parsley
- 500 g milk
- 100 g cream
- 80 g butter
- 50 g cornflour
- 2 tbsp Coconut - Sugar BUY
- 2 tsp Pink Salt Flakes BUY
- Freshly grated nutmeg and black pepper to taste
- Dash of brandy
Prepare parsnips and carrots by peeling, topping and tailing. Place into steaming dish (if you would like more than 1kg go for it, without over filling the steaming dish, nothing else needs to be increased).
Place quinoa into simmering basket and insert into TM bowl. Pour water over. Steam vegetables and quinoa 18 min/Varoma/speed 4.
Check the vegetables for done-ness and if still al dente, remove quinoa and set aside and cook further 10–15 minutes until nice and soft. Remove and set aside.
Preheat oven to 180°C and butter a large baking dish. Place cooked carrots and parsnips into the dish.
Drain TM bowl of water and rinse.
Place cheeses and parsley into TM bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
Place all sauce ingredients into TM bowl and cook 8 min/90°C/speed 4.
Add half the cheese to the cooked sauce and stir through 20 sec/speed 4.
Pour sauce over vegetables and make sure they are well covered.
Stir remaining cheese through cooked quinoa and spread across the dish evenly.
Place into oven and cook 25 minutes or until well crusted and golden on top. Serve hot.