Turmeric-Glazed Gratin with Crispy Yakitori-Style Dice and Creamy Almondmilk Sauce

Discover a dish that balances flavor, texture, and aesthetics: the Turmeric-Glazed Gratin with Crispy Yakitori-Style Dice and Creamy Almondmilk Sauce. This recipe marries the earthy warmth of turmeric with the umami of yakitori, creating a delightful experience that will impress your guests and tantalize your taste buds.

Ingredients

For the Gratin

2 cups potatoes, thinly sliced
1 cup cauliflower florets
1 cup carrots, julienned
1 tablespoon turmeric powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
1 cup almondmilk
1 cup shredded vegan cheese (or regular cheese if not vegan)
Fresh parsley, for garnish

For the Yakitori-Style Dice

1 cup chicken breast, diced (or tofu for a vegetarian option)
2 tablespoons soy sauce
1 tablespoon mirin (or rice vinegar)
1 tablespoon sesame oil
1 tablespoon honey (or agave syrup for a vegan option)
2 green onions, sliced

For the Creamy Almondmilk Sauce

1 cup almondmilk
2 tablespoons nutritional yeast
1 tablespoon cornstarch (mixed with 2 tablespoons water)
Salt and pepper to taste

Instructions

Step 1: Prepare the Gratin

Preheat your oven to 375°F (190°C).
In a large bowl, combine the sliced potatoes, cauliflower, and carrots. Add turmeric, garlic powder, salt, and black pepper. Toss until the vegetables are evenly coated.
Place the vegetable mixture into a greased baking dish. Pour the almondmilk over the top, ensuring even coverage. Sprinkle the shredded cheese on top.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.

Step 2: Make the Yakitori-Style Dice

In a bowl, mix the diced chicken (or tofu) with soy sauce, mirin, sesame oil, and honey. Let it marinate for at least 15 minutes.
Heat a skillet over medium-high heat. Add the marinated chicken (or tofu) and cook until golden brown and cooked through, about 5-7 minutes. Add sliced green onions towards the end for a fresh burst of flavor.

Step 3: Prepare the Creamy Almondmilk Sauce

In a saucepan over medium heat, combine almondmilk and nutritional yeast. Stir well and bring to a simmer.
Gradually add the cornstarch mixture, stirring continuously until the sauce thickens. Season with salt and pepper to taste. Remove from heat.

Step 4: Assemble and Serve

Once the gratin is out of the oven, let it cool slightly before serving.
Drizzle the creamy almondmilk sauce over the gratin and top with the crispy yakitori-style dice.
Garnish with fresh parsley and serve warm.

Cooking Tips

Ingredient Selection: Use fresh, organic vegetables for the best flavor. If you’re looking for a different twist, try adding zucchini or sweet potatoes.
Vegetarian/Vegan Alternatives: Substitute chicken with tofu or tempeh for a plant-based version. Ensure that the cheese you choose aligns with your dietary preferences.
Flavor Enhancements: For an added depth of flavor, consider roasting the vegetables before layering them in the gratin.
Serving Suggestions: Pair this dish with a fresh green salad or steamed broccoli for a balanced meal.

Food Photography Ideas

Capture the vibrant colors of your Turmeric-Glazed Gratin by photographing it in natural light. Use a rustic wooden table for a warm backdrop and consider adding fresh herbs or ingredients used in the dish for an appealing composition.

Variations

Feel free to experiment by adding different spices or herbs to the creamy sauce. A pinch of smoked paprika or a squeeze of lemon juice can brighten the flavors delightfully.

TurmericGlazed Gratin with Crispy YakitoriStyle Dice and Creamy Almondmilk Sauce