Low Sodium Carrot and Parsnip Gratin

Indulge in the creamy, velvety perfection of this Low Sodium Carrot and Parsnip Gratin—a comforting side dish that’s as nutritious as it is delicious. Featuring naturally sweet carrots and earthy parsnips, thinly sliced and layered in a rich, herb-infused sauce made with low sodium vegetable broth and a touch of heavy cream, this gratin delivers wholesome flavor without the extra salt. A golden topping of Parmesan cheese adds a savory finish, creating a dish that’s perfect for holiday dinners, weeknight meals, or any occasion in need of a little elegance. With simple ingredients and a straightforward preparation, this low sodium recipe is ideal for anyone looking to balance flavor and heart health, all while savoring every bite.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 4 medium carrots
• 4 medium parsnips
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1.5 cups low sodium vegetable broth
• 0.5 cup heavy cream
• 2 cloves garlic
• 0.25 teaspoon black pepper
• 1 tablespoon fresh thyme
• 0.5 cup grated Parmesan cheese
• 2 teaspoons olive oil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel the carrots and parsnips, then slice them into thin rounds, about 1/8 inch thick.

Step 3

In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook until fragrant, about 1 minute.

Step 4

Stir in the all-purpose flour, cooking for another minute to form a roux.

Step 5

Gradually pour in the low sodium vegetable broth, whisking continuously to avoid lumps.

Step 6

Add the heavy cream, black pepper, and fresh thyme, continuing to whisk until the sauce is smooth and thickened, about 5-7 minutes.

Step 7

Remove the saucepan from the heat and stir in half of the grated Parmesan cheese.

Step 8

Lightly grease a 9x13-inch baking dish with olive oil.

Step 9

Layer half of the carrot and parsnip slices in the prepared dish, then pour half of the sauce over the top.

Step 10

Repeat with the remaining carrots, parsnips, and sauce.

Step 11

Sprinkle the remaining Parmesan cheese over the top of the gratin.

Step 12

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and continue baking for an additional 15-20 minutes or until the top is golden and the vegetables are tender.

Step 14

Allow the gratin to cool slightly before serving. Enjoy your low sodium carrot and parsnip gratin!

Nutrition Facts

Serving size	(1303.1g)

Amount per serving	% Daily Value*
Calories	1617.7

Total Fat 117.3g	0%
Saturated Fat 53.6g	0%
Polyunsaturated Fat 6.5g
Cholesterol 230.8mg	0%
Sodium 1695.0mg	0%
Total Carbohydrate 116.3g	0%
Dietary Fiber 23.7g	0%
Total Sugars 34.6g
Protein 27.9g	0%

Vitamin D 0IU	0%
Calcium 728.5mg	0%
Iron 5.0mg	0%
Potassium 2770.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 6.8%

Carbs: 28.5%