Root Vegetable Gratin

11 80 285
Ingredients Minutes Calories
Prep Cook Servings
15 min 1 h 5 min 4
Root Vegetable Gratin
Health Highlights


1 cup Vegetable stock/broth
3 sprig Thyme, fresh
171 gm Tofu, silken, firm
3/4 cup Whole milk 3.3%
3 tbsp Cornstarch
1 medium shallot(s) Shallots (minced)
3/4 cup Parmesan cheese, grated (grated)
227 gm Turnip (sliced 1/4-inch thick)
227 gm Rutabaga, Swedish turnip, raw (peeled, sliced 1/8-inch thick)
227 gm Sweet potato (sliced 1/4-inch thick)
1/4 cup Panko bread crumbs


1. Heat oven to 400°F.


2. In a small saucepan over medium heat, cook vegetable stock and thyme sprigs.


3. In a blender, puree tofu and milk until creamy. Pour tofu mixture into vegetable stock; season with salt and black pepper.


4. Place cornstarch in a medium bowl. Slowly add 1 cup stock-tofu mixture, whisking constantly to remove 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.

5. 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.


6. Bake until vegetables are tender, sauce is thick, and top is golden, 1 hour.

7. Cool 10 minutes before serving.



is an excellent source of plant-based protein and is an excellent source of iron and calcium

Nutrition Facts

Per Portion

Calories 285
Calories from fat 76
Calories from saturated fat 37
Total Fat 8.5 g
Saturated Fat 4.1 g
Trans Fat 0.2 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 4.5 g
Cholesterol 21.8 mg
Sodium 631 mg
Potassium 773 mg
Total Carbohydrate 41 g
Dietary Fiber 5.6 g
Sugars 13.1 g
Protein 13.7 g

Dietary servings

Per Portion

Grain 0.5
Meat Alternative 0.3
Milk 0.2
Milk Alternative 0.4
Vegetables 2.7

Energy sources


Meal Type(s)