p.h.d.elicious cooks plants in tiny kitchens

Plant-based Cooking!

Root Vegetable Gratin

with one comment


Two kinds of beets, a yam and a parsnip… I decided to make a gratin. I kind of followed the directions for the Veganomicon Scalloped Potatoes, except just used veg stock and omitted the olive oil, the soy milk, and the nutritional yeast. That’s because when I took off the foil after 35 minutes, I covered it in Pine Nut Cream from the same book and baked it for 20 more minutes. This thing is so rich! Above is prebaked, to show off the colours, and below we have it baked and then plated, and then some roasted brussels sprouts just because I’m so excited they’re at the market.





Written by phdelicious

October 14, 2008 at 3:45 pm

Posted in Meals

Tagged with ,

One Response

Subscribe to comments with RSS.

  1. Oh WOW!!
    The colours are amazing. it looks darn tasty too.

    Jeni Treehugger

    October 14, 2008 at 4:32 pm

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: