
Root Vegetable Grain
With Go Raw Raisin Crunch Sprouted Granola
Gluten Free
Ingredients:
- 1 large Butternut Squash, peeled
- 2 large Sweet Potatoes, peeled
- 4 Yukon Gold Potatoes, peeled
- 4 Red Beets, peeled
- Sea Salt & freshly Ground Pepper
- 1/2 cup Vegetable broth
- 1/4 cup Heavy Cream
- 3/4 Cup Raisin Crunch Granola
- 2 Tbsp. EVOO
Directions:
- Preheat the oven to 375 degrees
- Grease a large baking dish, 8x12, and set aside
- Using a mandolin or a very sharp knife, slice the sweet potatoes and butternut squash lengthwise, about 1/8” thick. Slice the beets and yukon golds the same, 1/8” thick
- Begin layering the layers. Start with the butternut squash and lay down the strips, overlapping, to cover the bottom
- Sprinkle with salt and pepper at each layer.
- Continue to layer, one root vegetable at a time, seasoning in between
- Once all of the vegetables have been layered, pour the broth over top, cover with foil and bake for 1 hour
- Remove the foil and pour the cream over top
- Bake for an additional 35 minutes
- In a small bowl mix together the Raisin Crunch Granola and the olive oil
- Remove the baking dish, and sprinkle the granola over top
- Turn on the broiler and carefully broil for 1-2 minutes, being careful to not burn
- Remove from the oven and let the dish stand for 10 minutes before slicing