Chardons à la Végétale

Chardons à la Végétale is a delightful vegan interpretation of a classic French dish, featuring crispy, spiced root vegetables served on a bed of creamy plant-based sauce. This dish is a celebration of seasonal produce, bringing comforting flavors and a touch of elegance to your table.

Ingredients

• Sunchokes (Jerusalem artichokes) - 300 grams
• Carrots - 150 grams
• Parsnips - 150 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Thyme - 1 teaspoon, dried
• Smoked paprika - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Coconut milk - 200 ml
• Nutritional yeast - 2 tablespoons
• Lemon juice - 1 tablespoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Peel and chop the sunchokes, carrots, and parsnips into evenly sized pieces.
3. In a large bowl, combine the chopped vegetables with olive oil, minced garlic, thyme, smoked paprika, salt, and black pepper. Toss until well coated.
4. Spread the vegetable mixture on a baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, or until tender and golden, stirring halfway through.
5. While the vegetables are roasting, prepare the creamy sauce. In a small saucepan, combine coconut milk and nutritional yeast. Heat over medium heat, stirring until smooth and warmed through.
6. Remove from heat and stir in lemon juice. Adjust seasoning with salt and pepper to taste.
7. Once the vegetables are roasted, remove them from the oven and let them cool slightly.
8. To serve, place a generous spoonful of the creamy sauce on each plate, top with the roasted vegetables, and garnish with fresh parsley.

Nutrition

• Calories: 350
• Protein: 6 g
• Carbs: 50 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that can help reduce inflammation.

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