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Autumn Ratatouille with Cauliflower Ricotta Béchamel
POP KITCHEN14Ingredients
2Hours
270Calories
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Ingredients
US|METRIC
9 SERVINGS
- 1 rutabaga (large, peeled and cut into quarters)
- 1 celeriac root (large, peeled and cut into quarters)
- 1 butternut squash (large, peeled and cut into thirds or quarters depending how big the squash is)
- 4 cups cauliflower florets
- 1 Tbsp. ghee (or butter, Diary free: pure olive oil)
- 3 cloves garlic (minced)
- 2 Tbsp. fresh sage (minced, plus more for garnish)
- 2 Tbsp. nutritional yeast
- 2 Tbsp. Parmigiano Reggiano
- 1/2 cup ricotta cheese
- 1/2 cup raw cashews
- 1 cup whole milk
- 1 cup nut
- 1 1/2 tsp. sea salt
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NutritionView More
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270Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories270Calories from Fat140 |
| % DAILY VALUE |
| Total Fat16g25% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium510mg21% |
| Potassium830mg24% |
| Protein12g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber7g28% |
| Sugars8g |
| Vitamin A110% |
| Vitamin C80% |
| Calcium20% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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