Root vegetable gratin for those who can tolerate

If root veggies triggers unnecessary cravings and the risk of overeating or unwanted behavior afterwards, this dish is not for you. Before going any further – be honest with yourself – does this work or doesn’t it?

If it doesn’t trigger it offer nutritional elements that are good for us – especially hyaluronic acid and pectin, both of which are beneficial for, for example, the liver, gut and skin. – But managing your addiction always comes first.

So you know with yourself that you can eat some root veggies whereas others have to be off limits for you, then try replacing and using the ones you can in this root vegetable gratin.

Maarit, who herself is an addict in recovery, has sent us this.

  • 2 parsnips, peeled and sliced lengthwise
  • 2 carrots, peeled and sliced lengthwise
  • 10 plum tomatoes, split
  • 1 small broccoli head, in smaller bouquets
  • 1 yellow onion, halved and sliced
  • 1 red chilli, without seeds and finely chopped
  • 2 cm leeks, halved and sliced
  • 1.5 dl whipped cream or coconut cream
  • evt. 2 tbsp grated aged cheese, optional
  • Salt and pepper to taste
  • Butter to fry in

Here’s what to do:

  1. Sift the parsnips and carrot (or other root vegetables you know you can eat without triggering) lightly in butter. Distribute them in a buttered gratin tin.
  2. Sift tomatoes, broccoli, yellow onion, chilli and leeks lightly in butter
  3. Pour the cream and a tbsp grated cheese over tomatoes, broccoli, onions and chilli and simmer together for a minute or so.
  4. Salt and pepper to taste
  5. Pour the sauce over the parsnips and carrots.
  6. Sprinkle with the last cheese
  7. Gratinate in the oven for about 15 minutes at 200 degrees celcius.
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