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Root Vegetables in Béchamel Sauce
Vegetarian vegetable recipe submitted by Dee Davis as a stuffing for winter squash. We found the root veggies perfect for stuffing squash, but if you prefer to eat this dish solo, frozen peas or beans are a nice addition. This is a lovely holiday recipe with or without the squash.
Total prep & cook time: 30 minutes
8 Servings
Nutrition Data, 154g Serving: 118 cal, 60 cal from fat, 7g fat, 12g carb, 3g protein, 3g fiber, 129mg sodium, 3g sugars, low cholesterol, good source Vit A, C, K, Manganese. Gluten Free. Estimated glycemic load 4
Ingredients:
- 1 large turnip or rutabaga (approx 1/2 lb)
- 1 large celery root (celeriac) (approx 1/2 lb)
- 1/2 lb parsnips
- 2 large carrots
- 1 recipe vegan béchamel sauce
Directions:
- Peel turnip, celery root and parsnips and cut in bite sized pieces
- Peel carrot and slice in 1/4 inch rounds
- Steam the vegetables for 10 minutes until just barely tender
- Empty the vegetables from the steamer basket into the sauce
Cooking Tips:
Other more exotic veggie possibilities for this recipe include jicama, jeruselum artichokes or daikon radish.
If you happen to have a pressure cooker with a steamer insert, the veggies will cook on high in 2 minutes, with quick pressure release.
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