Root Vegetable Bake

This dish can be served as a main meal for two with a side of salad or green vegetables; but also makes a delicious accompaniment with a roast dinner!
Servings: 2 people


  • 1 rectangular baking dish (2 litre capacity)


  • 50 g mild coconut oil
  • 50 g brown rice
  • 500 ml almond milk
  • 1 small swede (approx. 325g)
  • 2-3 parsnips
  • 2 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1 tsp lemon juice
  • 1 tsp fresh thyme leaves
  • salt & pepper to taste


  • Preheat the oven to 180 degrees.
  • Peel the swede, sweet potatoes and parsnips. Chop approximately 3 cm off the thin end of the parsnips and set aside for later.
  • Cut the swede into quarters and then slice each quarter into even slices, about ½ cm thick.
  • Slice the sweet potatoes and parsnips into similar thickness slices.
  • Layer the vegetables into the baking dish and set aside.
  • To make the sauce, melt the coconut oil in a saucepan over a low heat and add the brown rice flour, stirring all the time. Cook through for about 5 minutes.
  • Slowly add the almond milk, stirring constantly, ensuring that no lumps form. Continue until all the almond milk has been added.
  • Bring to a simmer over a low heat, still stirring, and cook for a further 15 minutes until thickened.
  • Remove from the heat and add the nutritional yeast, Dijon mustard, lemon juice and thyme leaves and stir to combine well.
  • Taste and season as necessary with salt and pepper.
  • Pour the sauce over the layered root vegetables.
  • Grate the remaining parsnip ends and sprinkle over the dish and cover with foil.
  • Bake in the oven for 35-40 minutes until the vegetables are soft when tested with a small knife.
  • Remove the foil cover and bake for a further 10 minutes to brown the top before serving.


Original recipe by Kelly Little, The Mighty Beetroot
Allergy Advice:
Almonds (nuts), mustard