| 11 | 80 | 285 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 1 h 5 min | 4 |
| 1 cup | Vegetable stock/broth |
| 3 sprig | Thyme, fresh |
| 171 gm | Tofu, silken, firm |
| 3/4 cup | Whole milk 3.3% |
| 3 tbsp | Cornstarch |
| 1 medium shallot(s) | Shallots (minced) |
| 3/4 cup | Parmesan cheese, grated (grated) |
| 227 gm | Turnip (sliced 1/4-inch thick) |
| 227 gm | Rutabaga, Swedish turnip, raw (peeled, sliced 1/8-inch thick) |
| 227 gm | Sweet potato (sliced 1/4-inch thick) |
| 1/4 cup | Panko bread crumbs |
1. Heat oven to 400°F.
2. In a small saucepan over medium heat, cook vegetable stock and thyme sprigs.
3. In a blender, puree tofu and milk until creamy. Pour tofu mixture into vegetable stock; season with salt and black pepper.
4. Place cornstarch in a medium bowl. Slowly add 1 cup stock-tofu mixture, whisking constantly to remove all lumps. Pour cornstarch mixture into saucepan with remaining stock-tofu mixture and reduce heat to simmer until slightly thick, 2–3 minutes. Remove thyme sprigs. Stir in shallots and Parmesan.
5. In an 8” x 8” baking dish, place turnip and rutabaga slices in shingled layers; pour half of sauce over top. Place celery-root and sweet-potato slices in shingled layers; top with remaining sauce. Sprinkle with breadcrumbs.
6. Bake until vegetables are tender, sauce is thick, and top is golden, 1 hour.
7. Cool 10 minutes before serving.
Tofu
is an excellent source of plant-based protein and is an excellent source of iron and calcium
| Grain | 0.5 |
| Meat Alternative | 0.3 |
| Milk | 0.2 |
| Milk Alternative | 0.4 |
| Vegetables | 2.7 |
