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Still in search of an ideal side dish for your holiday table? There is life beyond mere potatoes and carrots. Here’s a gratin, sans cheese, so it is strikingly healthy. And earthy with the fall flavors of parsnips, celery root, and sweet potatoes.

It’s a lovely way to expand the dishes you’ll be offering and sure to surprise.

Healthy Winter Gratin

Yield: 6 servings


  • 4 medium parsnips (about 4 medium)
  • ½ medium celery root
  • ½ pou8nd sweet potatoes
  • ¼ pound russet [baking] potatoes
  • 1 teaspoon salt
  • 1 teaspoon finely chopped garlic
  • ½ teaspoon black pepper
  • ‘1/4 teaspoon pumpkin pie spice
  • ¼ cup reduced-sodium chicken both
  • ¾ cup heavy cream
  • Optional garnish: chopped parsley or chives


  1. Put oven rack in upper third of the oven and preheat oven to 400°F.
  2. Peel vegetables and cut into one-inch cubes. Transfer to a large bowl.
  3. Add salt, garlic, pepper, pumpkin pie spice, broth, and cream, tossing to combine.
  4. Transfer to gratin dish or casserole dish, spreading evenly.
  5. Cover gratin with a lid, a piece of parchment, or foil. Bake until gratin is bubbling all over and vegetables are tender when pierced with a knife, about 30 to 40 minutes.
  6. Uncover grain and cook for 5 to IO more minutes to create a golden brown surface.

Source: The Pumpkin Pie Spice Cookbook by Stephanie Pedersen