Made this beauty for Thanksgiving. It was a hit! Creamy and delicious and FILLING. Use a mandoline slicer or attachment on a food processor if you don’t want to spend the whole day thinly slicing. Other than that, this recipe is a breeze.
Rutabaga, Green Apple, and Butternut Gratin with MacCashew Cream Sauce
5-6 rutabaga, peeled and thinly sliced
4 granny smith apples, cored and thinly sliced
1 butternut squash, peeled and thinly sliced
1 red onion, thinly sliced
1 tbsp coconut sugar (optional)
1/4 cup fresh thyme, roughly chopped
1/2 cup cold-pressed coconut oil, warmed to liquid
Fresh ground black pepper
Fine ground sea salt
Cream Sauce
1/4 cup macadamia nuts, not soaked
1/2 cup cashews, soaked for 4 hours
1 cup water
1/4 tsp salt
1. Preheat oven to 350 degrees.
2. On low/medium heat, slowly sauté red onion with sugar and a tbsp. of coconut oil until onions are brown and caramelized (be patient and careful not to burn.) About 10-15 min.
3. Oil a casserole dish and begin to layer the vegetable slices:
Rutabaga: brush coconut oil, fresh thyme, tiny pinch salt/pepper
Apple: brush coconut oil, tiny pinch salt/pepper
Onion
Butternut squash: brush coconut oil, tiny pinch salt/pepper
Apple: brush coconut oil, tiny pinch salt/pepper
Onion
Butternut squash: brush coconut oil, tiny pinch salt/pepper
4. Whatever layer you finish on, top with a little more salt and pepper as well as some thyme.
5. Bake for 45 mins.
6. Make cream sauce while the gratin bakes. Drain cashews from soaking liquid and rinse. Place all ingredients in a high powered blender or food processor and blend until smooth. Pour over gratin when done.
recipe adapted from : Yum Universe
The Clean Plate 
One Comment Add yours