Mediterranean Diet Carrot and Parsnip Gratin

Elevate your next dinner with this Mediterranean Diet Carrot and Parsnip Gratin, a wholesome, flavor-packed dish that transforms simple root vegetables into a creamy, golden-baked masterpiece. Thinly sliced carrots and parsnips are layered with crumbled cheese—like tangy feta or nutty Parmigiano-Reggiano—infused with garlic, fresh thyme, and a drizzle of heart-healthy extra virgin olive oil. Almond milk provides a velvety base, keeping this recipe dairy-light yet indulgent, while a finishing touch of parsley and zesty lemon brings a burst of freshness. Perfect as a vibrant side for a Mediterranean-inspired feast or a satisfying vegetarian centerpiece, this gratin is proof that comfort food can be both nourishing and impressive. Ready in just an hour, it’s a must-try for fans of easy, vegetable-forward cooking!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 pieces large carrots
• 3 pieces large parsnips
• 2 tablespoons extra virgin olive oil
• 2 teaspoons fresh thyme leaves
• 3 ounces cheese (such as feta or Parmigiano-Reggiano)
• 2 cloves garlic
• 1 cup unsweetened almond milk
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley
• 1 teaspoon lemon zest

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Peel the carrots and parsnips. Slice them thinly, about 1/8 inch thick. You can use a mandoline slicer for consistency.

Step 3

In a large mixing bowl, toss the carrot and parsnip slices with 1 tablespoon of olive oil, thyme leaves, sea salt, and black pepper until evenly coated.

Step 4

Arrange half of the vegetable slices in a lightly greased baking dish (around 9x13 inches) in an even layer.

Step 5

Finely mince the garlic cloves. Sprinkle half over the layer of vegetables.

Step 6

Crumble the cheese and spread half of it over the layer of vegetables.

Step 7

Repeat the layering with the remaining carrot and parsnip slices, minced garlic, and cheese.

Step 8

Drizzle the remaining olive oil over the top layer.

Step 9

Pour the almond milk evenly over the vegetables. This will help to cook the vegetables and create a creamy consistency.

Step 10

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

Step 11

Remove the foil and continue baking for another 20 minutes, or until the top is golden brown and the vegetables are tender.

Step 12

Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley and a sprinkle of lemon zest before serving.

Nutrition Facts

Serving size	(1197.8g)

Amount per serving	% Daily Value*
Calories	1170.7

Total Fat 60.6g	0%
Saturated Fat 23.0g	0%
Polyunsaturated Fat 0.7g
Cholesterol 75.9mg	0%
Sodium 3751.1mg	0%
Total Carbohydrate 134.0g	0%
Dietary Fiber 28.7g	0%
Total Sugars 28.4g
Protein 33.1g	0%

Vitamin D 106.1IU	0%
Calcium 1305.4mg	0%
Iron 6.2mg	0%
Potassium 2747.8mg	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: 44.9%

Protein: 10.9%

Carbs: 44.2%