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Celeriac and Carrot Gratin

Indulgent Vegan Celeriac and Carrot Gratin

Indulge in a Plant-Based Comfort Dish

If you're on the hunt for a comforting vegan dish that's equal parts creamy and satisfying, look no further than our Celeriac and Carrot Gratin. This delightful creation combines the earthy elegance of celeriac with the sweet, vibrant touch of carrots, all enveloped in a lush, vegan sauce. It's the perfect addition to your repertoire of plant-based indulgences and sure to impress even the most discerning palate.

Why You'll Love This Gratin

This vegan gratin is not only delicious but also nutritious. Celeriac, often overlooked, is a powerhouse of nutrients, providing a subtle nutty flavor that pairs perfectly with the natural sweetness of carrots. Together, they create a harmonious balance of flavors and textures.

Perfect for Any Occasion

Whether you're hosting a dinner party or simply want a cozy night in, this gratin is an excellent choice. It's easy to prepare, visually appealing with its golden crust, and versatile enough to serve as a main course or a side dish. Pair it with a fresh green salad for a comprehensive vegan feast.

  • Pure plant-based goodness
  • Rich, creamy texture
  • Elevated presentation

Ingredients

  • 1 medium celeriac, peeled and thinly sliced
  • 2 large carrots, thinly sliced
  • 1 1/2 cups unsweetened almond milk
  • 3 cloves garlic, minced
  • 1/4 cup nutritional yeast
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves
  • Salt and pepper to taste

Мethod of preparation

Preheat your oven to 375°F (190°C). Begin by preparing your vegetables: peel and thinly slice the celeriac, and likewise slice the carrots. In a small pot, combine unsweetened almond milk, minced garlic, nutritional yeast, olive oil, salt, and pepper. Heat gently over medium heat until the mixture is warm and the flavors meld, stirring occasionally. Grease a baking dish with a bit of olive oil. Arrange the sliced celeriac and carrots in layers, seasoning each layer with a sprinkle of salt, pepper, and fresh thyme leaves. Pour the warmed almond milk mixture over the layered vegetables, ensuring everything is well-coated. Cover the baking dish with foil and bake in the preheated oven for about 30 minutes. Then, remove the foil and continue to bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender when pierced with a fork. Let the gratin cool for a few minutes before serving, allowing the creamy sauce to thicken slightly. Garnish with extra thyme leaves if desired, and enjoy this plant-based comfort dish as a delightful main course or side.

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