Parsnip and Carrot Quinoa Gratin

Name: Thermomix recipe: Parsnip and Carrot Quinoa Gratin
Prep time: 20 min
Cook time: 1 h
Ingredients: 1-2 Kilos parsnips and carrots combined; 80 Grams mixed quinoa well rinsed; 1 Litre water for steaming; 100 Grams parmesan cheese cubed; 200 Grams mature cheddar cheese cubed; 1 Handful flat leaf parsley (reserve some for garnish); 500 Grams milk; 100 Grams cream; 80 Grams butter; 50 Grams cornflour or cornstarch; 2 Tablespoons coconut sugar; 2 Teaspoons pink salt flakes; Freshly grated nutmeg and black pepper to taste; Dash of brandy

Serves 8-10 Prep Time 20 minutes Cook Time 1 hours Rated: Print

Videos

Move over potato gratin, Parsnip and Carrot Quinoa Gratin is in town! This fancier gratin recipe is still simple to make, but will be sure to impress!

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!

Try some of our other cheesey side dishes. There is sure to be something here to suit everyone:

Cheesy Grits

Cheesy Saged Polenta

Cheesy Asparagus Tart

Swiss Cheese & Mushroom Tartlets

Hot Cheese Dip

Mexican Mac & Cheese

Need

The Veggies
1-2 Kilos parsnips and carrots combined
80 Grams mixed quinoa well rinsed
1 Litre water for steaming
100 Grams parmesan cheese cubed
200 Grams mature cheddar cheese cubed
1 Handful flat leaf parsley (reserve some for garnish)
The Sauce
500 Grams milk
100 Grams cream BUY
80 Grams butter BUY
50 Grams cornflour or cornstarch
2 Tablespoons coconut sugar
2 Teaspoons pink salt flakes BUY
Freshly grated nutmeg and black pepper to taste
Dash of brandy

Do

1: 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).
2: Place quinoa into simmering basket and insert into Thermomix bowl. Pour water over. Steam vegetables and quinoa 18 min/Varoma/speed 4.
3: 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.
4: Preheat oven to 180°C and butter a large baking dish. Place cooked carrots and parsnips into the dish.
5: Drain Thermomix bowl of water and rinse.
6: Place cheeses and parsley into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
7: Place all sauce ingredients into Thermomix bowl and cook 8 min/90°C/speed 4.
8: Add half the cheese to the cooked sauce and stir through 20 sec/speed 4.
9: Pour sauce over vegetables and make sure they are well covered.
10: Stir remaining cheese through cooked quinoa and spread across the dish evenly.
11: Place into oven and cook 25 minutes or until well crusted and golden on top. Serve hot with a garnish of fresh parsley.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!