Spiralized Winter Veggie Gratin
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Skinnytaste · by Gina Homolka★ 4.8 (4)

Spiralized Winter Veggie Gratin

NUTRITION · PER SERVING70M COOK
CAL 9%·PRO 13%
CARBS 27G58% OF CAL
6G FIBER0G ADDED9G INTRINSIC12G OTHER9G TOTAL SUGAR
FAT 7G32% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

This spiralized winter vegetable gratin combines sweet potatoes, butternut squash, carrots, and parsnips with a creamy white sauce and melted Gruyère. It's a colorful holiday side dish.

sideamericancasserolegluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • Olive oil spray
  • 1 medium (7 ounce sweet potato, peeled and spiralized)
  • 1 pound carrots (1.5″ in diameter, peeled and spiralized)
  • 1 ½ pounds whole butternut squash (peeled and spiralized)
  • 2 medium (7 ounces total parsnips, peeled and spiralized)
  • 1 ½ tablespoon olive oil
  • 4 teaspoons fresh chopped thyme
  • 1 tablespoon fresh chopped oregano
  • 3 tablespoons fresh chopped Italian parsley
  • 1 ¼ teaspoon Kosher salt
  • Freshly ground black pepper (to taste)
  • ½ tablespoon butter
  • 1/3 cup chopped shallots
  • 3 teaspoon all-purpose flour (or gluten free flour for GF)
  • 1 cup fat free milk
  • 1 tablespoon grated parmesan cheese
  • 2 1/2 ounces grated Gruyere cheese (divided)
PREP
10M
SODIUM
410MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.