Saffron Turnip and Sweet Potato Au Gratin
1 large sweet potato--sliced thinly (max 1/8 inch)
1 large turnip--sliced thinly (max 1/8 inch)
1/2 green bell pepper--diced
1/2 yellow onion--diced
1 clove garlic--minced
1/4 to 1/3 cup nutritional yeast
1 tablespoon Earth Balance (or margarine/butter)
1 tablespoon flour
1 cup almond milk (plain, unsweetened)
1/3 cup coconut milk
1/2 cup vegetable broth
1/4 teaspoon seasoned salt (I use Goya Adobo)
1/8 teaspoon curry powder
1/4 teaspoon saffron (approx.)
1/4 teaspoon tumeric
1/8 teaspoon cayenne
1/8 teaspoon cumin
*Preheat oven to 375 degrees F. Wash and dry potato and turnip. Peel turnip. Slice potato and turnip thinly (max. 1/8 inch). Keep in a large bowl of cold water while preparing other components of the dish.
*Dice onion and bell pepper. Mince garlic. Saute onion and pepper in 1-2 tablespoons of olive oil until they are barely soft. Add garlic and sauté until all three veggies are completely soft. Set aside.
*Add 1-2 tablespoons of olive oil and the Earth Balance to medium-sized pot over medium heat. Melt the Earth Balance. Add flour. Stir to combine and cook for approx. 1 minute. Whisk in broth and milks. Stir until roux is completely dissolved into the liquid. Add all seasonings (except parsley). Note: crush saffron threads in your fingers before adding. Stir and reduce heat to medium low. Add nutritional yeast and onion mixture; stir until all ingredients are completely combined.
*Remove turnip and sweet potato slices from water. Dry on paper towel and layer in greased baking dish, leaving at least 1/2 inch at the top of the baking dish. Pour sauce over turnip and sweet potato slices. Bake covered with foil for 45-50 minutes. Remove foil. Bake uncovered 15 minutes or until top in bubbly and golden brown. Serve with fresh herbs.