|15 min||1 h 5 min||4|
|1 cup||Vegetable stock/broth|
|3 sprig||Thyme, fresh|
|171 gm||Tofu, silken, firm|
|3/4 cup||Whole milk 3.3%|
|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