I love gratins. I used to make them with a bechemel sauce and lots of cheese and cream. Not this time (yes this is vegan). The use of cooked coconut milk and saffron makes this really creamy and flavorful. I can’t describe it other than “interesting.” I bought a bunch of parsley roots and sweet potatoes and had no idea what to make with them. I also love chestnuts so they were added as a topping here instead of the potato chip deal where my mother used to make. This was another experiment that went well. Give it a try!


3 medium sized parsley roots with leaves and stems removed, peeled and chopped
1 sweet potato
1/2 can coconut milk
1 T gahram masala or curry powder
pinch of cayenne
pinch of saffron threads
1tsp honey
1T coconut oil
5 chestnuts roasted and shelled and chopped

Heat coconut oil. Add cayenne and garaham masala or curry powder and saute for a few seconds. Add coconut milk. Add saffron and simmer for 5 minutes. Meanwhile place all potato and roots in pot and cover with water and a pinch of salt. Bring to the boil and simmer for 5-8 minutes. Drain and cool. Mash 1/4 of the roots and potatoes. The rest chop into either a dice or slices. Place in baking pan. The mashed add to the coconut milk on the stove. Cook for 5 min or so. I used a blender, but puree the sauce to make a thick cream. Add to baking pan and bake at 375 for 30 minutes. Chop chestnuts and add over the top for the last 10 minutes of baking. Serve warm.

— Daniel Merk

POSTED BY Daniel Merk | 07:52pm 2nd-Nov, 2010