Saffron Turnip and Sweet Potato Au Gratin

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

olive oil



parsley (garnish)


*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.