Thanksgiving Sides: Part 2

Thanksgiving Sides: Part 2 – Sweet Potato Cauliflower Gratin! I think you might know by now that I love me some sweet potatoes, and I love them even more when they’re covered in a deliciously creamy and slightly cheesy bechamel sauce. Yum! I pulled this recipe from Martha Stewart’s Whole Living magazine. I love that this dish is a unique and healthy (and vegetarian!) version of the classic Thanksgiving casserole.

The dynamic duo of cauliflower and sweet potatoes pack a seriously nutritious punch. Cauliflower is super high in vitamin C, as well as vitamin K, folate, and fiber, plus it’s super low in calories. Sweet potatoes are very high in vitamin A, and also pack lots of vitamin c, manganese, fiber, and potassium.

The only really “unhealthy” part of this dish is the bechamel sauce, which is made from a little bit of butter and flour with milk, spices, and Parmesan cheese. This is actually a great staple recipe for anything from lasagna to a simple alfredo sauce, and it’s very easy to make!

The recipe calls for crispy fried sage leaves on top, which they suggest you fry with a little olive oil on the stove-top and then sprinkle over the casserole. I found that if you place the sage leaves on top of the dish and drizzle with a bit of olive oil before baking, you get just about the same effect, minus one extra step! The gratin bakes for about an hour total, and when it’s done the edges of the cauliflower and sweet potatoes are just browned, the cheesy bechamel has melted into everything, and the sage leaves are nice and crisp!

Sweet Potato and Cauliflower Gratinserves 6-8

Adapted from the recipe by Martha Stewart Whole Living

Ingredients

2 tbsp Unsalted Butter

3 tbsp All Purpose Flour

1 cup Whole Milk

1 cup Water

1/2 c Parmesan cheese, divided in two

1 tbsp Chopped Rosemary or Sage

1 Large Garlic Clove, minced

2 Large Sweet Potatoes, peeled and sliced 1/4″ thick

1 Large Head Cauliflower, quartered and sliced 1/4″ thick

Fresh Sage Leaves (about 20)

Salt and Pepper

Olive Oil

Preheat oven to 400°F. Heat butter in a small sauce pan over medium heat. Add flour and whisk for about a minute. Slowly add in milk and water, stirring constantly. Cook and continue whisking until the mixture is thick enough to coat the back of a spoon. Remove from heat and add chopped herbs, garlic, and 1/4 c Parmesan cheese, and season with salt and pepper. In a greased 9″ x 13″ casserole dish, add a few tablespoons of bechamel sauce on the bottom of the dish and spread with a spatula. Arrange 1/3 of the sweet potatoes and cauliflower in the dish and cover with 1/3 of the remaining bechamel. Repeat twice with the rest of the vegetables and bechamel. Top with remaining 1/4 c Parmesan and sage leaves. Drizzle with olive oil and cover with foil. Bake for about 40 minutes, then remove foil and bake for an additional 20 minutes until the top of the casserole is slightly browned. Serve warm.

Nutrition Information (Approximate Values) – per serving: 210 Calories, 9g Fat, 28g Carbohydrates, 5g Protein, 5g Fiber

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