Brussels sprouts parsnip gratin

Ingredients

• 400 g Brussels sprouts, trimmed, cut in half
• 300 g Parsnip, raw, peeled and cut into thin rounds
• 270 ml Almond milk, unflavored
• 2 tbsp Olive oil
• 1 pcs Onions, thinly sliced
• 2 tbsp All purpose flour
• 1/2 tsp White pepper, ground
• 4 slice Bread, whole-wheat

Method

1. Heat oven to 220C.
2. Toss the Brussels sprouts and parsnip with 1 tablespoon olive oil.
3. Divide into two baking pans.
4. Roast for 25 minutes, stirring halfway through.
5. Place the bread onto a small baking sheet and bake for 15-20 minutes or until golden.
6. In a meantime, heat the remaining oil.
7. Add the onion and cook for 6-7 minutes.
8. Add flour, white pepper and cook stirring for 1 minute.
9. Whisk in the milk and cook stirring until bubbly and slightly thickened.
10. Remove the brussels sprouts from the oven and heat the broiler.
11. Spread half the veggies into a baking dish.
12. Pour half the sauce over the veggies, top with remaining veggies and sauce.
13. Grind the toasted bread until you have coarse breadcrumbs.
14. Sprinkle the breadcrumbs over the sauce and veggies.
15. Set under the broiler for 5 minutes.
16. Serve warm.