Sweet Potato Daikon Gratin
Miss potato gratin? Try this dairy free, gluten free, sweet potato flavored daikon gratin!
It’s rich and creamy, slightly sweet and packed with flavors, and the use of daikon instead of potatoes even makes it fairly low carb…
Serve this flavorful side dish to lamb, chicken or pork, and you’re set for success!
It’s Easter, and I wanted to make a traditional Easter dinner.
I picked up a roast of lamb (recipe coming up), and there’s really not much that beats a creamy potato gratin as a side dish for a classic lamb roast, right?
I’ve replaced potatoes with daikon in my gratins for quite some time, but they’ve always been including loads of cream and cheese, and this time I wanted to give a completely dairy free gratin a shot.
Inspired by my friend Rach’s Sweet Potato Gratin recipe I got busy in the kitchen, and I can tell you straight away: using puree as a thickener is amazing for mimicking the creamy texture of a good gratin!
Dairy is not needed!
I stuck to my usual technique for making a gratin though, which is to pre-boil all ingredients and then just quickly gratinate the dish.
That way I can control the texture of the dish much better than doing it all in the oven.
Want to give it a shot?
Here’s the recipe:
Sweet Potato Daikon Gratin
An awesome, dairy free, gluten free, "potato" gratin.
What you need:
- 1 medium sized daikon (peeled and thinly sliced)
- 1 sweet potato (peeled and diced into small cubes)
- 1.5 cups (3.5 dl) leek (sliced)
- 2 cloves garlic
- 2 cups coconut milk
- 0.5 tablespoon dried thyme
- 0.5 tablespoon dried rosemary
- salt and pepper (to taste)
What to do:
| 1||Pre-heat your oven to 480F (250C) with the broiler on.|
| 2||Add the thinly sliced daikon, leek, coconut milk, thyme and rosemary to a large pot.|
Season with a little bit of salt and pepper, then bring to a gentle boil.
| 3||Let simmer until the daikon has softened.|
(Should take about 20 minutes.)
| 4||Meanwhile, put the diced sweet potato and garlic cloves in a smaller pot and cover with water.|
Bring to a boil and let cook until the sweet potato has softened.
| 5||Pour out the water, and mash the sweet potato and garlic into a smooth puree using an immersion blender.|
Season with salt and pepper to taste.
| 6||Place a strainer over a bowl, then pour the daikon and leek into the strainer.|
Let as much as possible of the coconut milk run through into the bowl, then put the daikon and leek back into the pot.
| 7||Add the coconut milk, little by little, to the sweet potato puree and keep blending with the immersion blender until you've got a very loose puree (or fairly thick and creamy sauce if you like).|
| 8||Pour the sauce over the daikon, give it a gentle stir, then pour it over into a gratin dish.|
| 9||Place the gratin for a short while under the broiler, just to give it some color, then it's ready to serve.|
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