Serves: 4
Scalloped Potatoes brings me back to my childhood! We used to eat scalloped potatoes ALL THE TIME. Of course, when I was a kid, we would just make them from a box. Now, knowing the importance of nutrients and what you put in your body I wanted to create an option that provides lots of protein while still bringing back those fond memories of what was at the dinner table as a kid. Hope you enjoy this throw back as much as me and my family do!
Needs
Sauce:
2 tbsp vegan butter
3 - 4 tbsps. nutritional yeast
1 ½ cup almond milk
2 tbsps. tapioca flour
1 tbsp salt
black pepper - to taste
saffron - healthy pinch
½ tbsp turmeric
½ tbsp paprika
Goodies:
1 celery root – cut of skin
1 japanese sweet potato (large) – keep skin on
1 maitake mushroom
10oz frozen peas
½ onion
3 garlic cloves – or 1 large clove - minced
1 stem rosemary – fresh
1-2 stems thyme - fresh
* celery root is optional, f you opt out be sure to replace with a 2nd potato
* will need a baking pan – 13” x 9” or 9” x 6” will do!
Getting Started
Preheat your oven to 450 fahrenheit.
Next place your butter into a pan and melt on a medium heat. Once melted lower heat to a simmer and add in your onion, minced garlic and flour. Stir together and toss in the rest of your sauce ingredients. Whisk together slowly and keep on simmer for 1-2 mins.
Turn off your heat and leave your sauce mix to the side. It should have started to thicken. I wouldn’t cook past 3 minutes though so that you don’t break down the sauces ability to thicken in the oven. Let this cool and move on to the next step.
Now start to slice your potato and celery root. I used a vegetable slicer/ cutter to keep the slices nice and thin. You can also slice with a knife. I have in the past and it gives it a little bit of a different vibe but is still flavorful and a great meal. Once sliced place into a large mixing bowl.
Chop up your mushroom finely along with your rosemary and place into the same mixing bowl as your potato and celery root. Add in your thyme and peas as well. Lastly poor your sauce and mix carefully together.
Place into your baking pan and bake on the middle rack for 1 hour.
Once finished, let it sit for 15-25 mins. The longer you let is cool the thicker your sauce will be. Leftovers taste better and better each day! We love to have this with a small salad and a side of rice.
If you love the way this recipe turned out for you, post a story and tag @carrotlifeandlove. Excited to see your recreations!
Love & Carrots,
- B
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