Swap silken tofu for cream to make a creamy but light sauce for gratin.
- 1 cup vegetable stock
- 3 sprigs thyme
- 6 oz silken tofu
- 3/4 cup whole milk
- 3 tbsp cornstarch
- 1 shallot, minced
- 3/4 cup grated fresh Parmesan
- 1/2 lb turnips, sliced 1/4 inch thick
- 1/2 lb rutabaga, peeled, sliced 1/8 inch thick
- 1/2 lb celery root, peeled, sliced 1/8 inch thick
- 1/2 lb sweet potatoes, sliced 1/4 inch thick
- 1/4 cup panko breadcrumbs
1. Heat oven to 400°F. In a small saucepan over medium heat, cook vegetable stock and thyme sprigs. In a blender, puree tofu and milk until creamy. Pour tofu mixture into vegetable stock; season with salt and black pepper. Place cornstarch in a medium bowl. Slowly add 1 cup stock-tofu mixture, whisking constantly to re-move all lumps. Pour cornstarch mixture into saucepan with remaining stock-tofu mixture and reduce heat to simmer until slightly thick, 2–3 minutes. Remove thyme sprigs. Stir in shallots and Parmesan.
2. In an 8” x 8” baking dish, place turnip and rutabaga slices in shingled layers; pour half of sauce over top. Place celery-root and sweet-potato slices in shingled layers; top with remaining sauce. Sprinkle with breadcrumbs. Bake until vegetables are tender, sauce is thick, and top is golden, 1 hour. Cool 10 minutes before serving.
See Also Baked Eggplant Rounds
- Serving Size: 8
- Calories: 29
- Carbohydrate Content: 18 g
- Fat Content: 4 g
- Fiber Content: 3 g
- Protein Content: 6 g
- Saturated Fat Content: 2 g