“Mouthwatering Vegan Dutch Dinner: Creamy Stroopwafel Potato Gratin with Herbed Steamed Carrots”

Allergens

Gluten (in stroopwafel cookies) - Soy (in plant-based milk) - Almond (in unsweetened almond milk)

Ingredients

• 2 lbs Yukon Gold potatoes, sliced into thin rounds
• 4 stroopwafel cookies, finely chopped
• 1 cup plant
• based milk (e.g., almond or soy)
• 1/2 cup vegan butter
• 1/4 cup all
• purpose flour
• 2 cups unsweetened almond milk
• 1 tbsp Dijon mustard
• 1 tsp nutmeg
• Salt and pepper, to taste
• 1 lb carrots, peeled and chopped into bite
• sized pieces
• Fresh parsley, chopped
• Fresh thyme, chopped
• Olive oil

Instructions

1. Preheat oven to 350°F (180°C). In a large pot, bring salted water to a boil. Add the potatoes and cook until fork tender. Drain and set aside. In a saucepan over medium heat, melt vegan butter. Stir in flour to create a roux, then whisk in almond milk gradually until smooth. Cook until thickened. Remove sauce from heat and stir in chopped stroopwafel cookies, Dijon mustard, nutmeg, salt, and pepper. Set aside. In a greased 9x13 inch baking dish, layer half of the cooked potatoes, followed by half of the stroopwafel sauce. Repeat layers, finishing with a layer of sauce on top. Bake for 25 minutes, or until golden and bubbly. Remove from oven and let rest for 10 minutes before serving. For steamed carrots, bring water to a boil in a separate pot. Add chopped carrots, cover, and steam for 7 9 minutes, or until tender. Toss with olive oil, fresh parsley, and thyme. Season with salt and pepper.

Chef’s Insight

To enhance aroma, add a pinch of ground cinnamon to the stroopwafel sauce for an extra touch of Dutch flavor.

Notes

Feel free to add more vegetables to the steamed carrots, such as broccoli or cauliflower, for a more varied side dish.