This was originally intended to be a Scalloped Parsnip & Potato Pie, crust and all. It proved to be an overly ambitious goal for the time remaining after frittering away too much time playing on the internet. As it turned out, the crust would never be missed if the possibility hadn’t been suggested. A few fat grams were avoided, I’m sure, by eliminating the crust even though it would have been made with almonds, healthy fats and whole grains. I did in fact make the dough for the crust but it is in the refrigerator to be used another time in another way.
The vegetable ingredients were:
In the olive oil greased baking tray of the Cuisinart Oven Central I layered onion, garlic, fennel, parsnip and potatoes. Time spent taking photos resulted in the potatoes oxidizing and turning pink.
I made the sauce by toasting all purpose flour, kosher salt, nutmeg and crushed celery seed in a dry skillet. To that I whisked in olive oil followed by almond milk made by blending raw almonds with water and straining out the solids.
The sauce was poured over the vegetables and breadcrumbs were sprinkled on top. All was baked at the 400ºF setting for 45 to 50 minutes.
I would have loved to have added cheese to this dish but it proved to be unnecessary.
When I asked Faye to name the main ingredients in this dish she did not guess parsnips.