I accepted a challenge from Green City Farmer’s Market to submit a recipe and pictures using products found at the January market. Organic root vegetables were abundant.
I read that with vegetables buried in the earth, and fruits on trees you don’t peel; organic is best. Green City Farmers Market is organic. Therefore my choice.
I found parsnip sweetness needs the olives and cheese.
And as for non-dairy, for me— Parmesan is a spice.
I used a butter substitute and cream substitute, Earth Balance Buttery Spread and almond milk.
I also read that a “Gratin” means it has a breadcrumb topping and in another book that it has cheese…go figure. Wikipedia says “a browned topping.”
This has all three. Why not?
“Live as if you were to die tomorrow.” Mahatma Gandi.
Parsnip Potato Leek Gratin
6 organic parsnips*peel and slice thin
8 organic golden small potatoes, scrubbed, skin on, slice thin
3 organic leeks, use white bottom and part of light green top, halve,wash, and slice thin
1 ½ cups almond milk
1 cup mushrooms, slice thin
1 cup freshly grated Parmesan cheese
¾ cup Panko breadcrumbs
½ cup sliced black olives
2 tablespoons Arrowroot powder, for a smooth easy sauce thickener (you may substitute flour, a little trickier)
3 tablespoons Earth Balance Buttery Spread
2 tablespoons olive oil
¼ teaspoon cayenne pepper
Preheat oven 375°F.
Grease a flameproof 10 inch pie pan or casserole dish with Earth Balance Buttery spread.
Slice parsnips, potatoes, leeks, crosswise very thin.
Roll potato slices in fresh kitchen towel to dry and remove excess moisture. Set aside.
In a skillet sauté mushrooms and ⅓ cup leeks in 2 tablespoons Earth Balance buttery spread and 1 tablespoon olive oil until mushrooms have released moisture.
Whisk 2 eggs into 1 cup almond milk. Set aside.
Mix 2 tablespoons Arrowroot powder into a little cool water to dissolve. Stir into ½ cup almond milk until smooth. Stir Arrowroot almond milk into mushroom-leek sauté over medium high heat, continue to stir and gradually add remaining whisked almond milk and egg. Liquid will thicken suddenly.
Layer potatoes in pan, sprinkle with leeks, Parmesan, and drizzle mushrooms sauce over layer.
Layer parsnips, cover parsnip layer with sliced olives, drizzle sauce, add another layer of potatoes, leeks, Parmesan, and final layer of parsnips. Drizzle sauce and press layers down with back of spatula.
Cover with foil and bake on middle shelf for 30 minutes or until vegetables are tender when pierced with fork.
Meanwhile in a skillet heat oil and Buttery spread over medium high heat. Sauté Panko breadcrumbs and cayenne until golden and add remaining Parmesan cheese and sauté until crisp.
Remove casserole from oven, remove foil, cover with Panko breadcrumb mixture, press down with back of spatula.
Return to oven. Bake additional 20 minutes uncovered.
*You may want to grease an additional pan and layer leftover pieces (depending on size of parsnips and potatoes) and bake in same oven.
Let rest 10 minutes before serving.