Creamy Roasted Parsnips And Fennel

• 3 tablespoons good quality extra-virgin olive oil, divided
• 1 pound parsnips, peeled and cut into 1/2-inch slices
• 1 large fennel bulb, sliced into 3/4-inch pieces
• 2 shallots, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon sweet rice flour
• 2 cups unsweetened nondairy coconut beverage (not coconut milk in the can)
• 2 tablespoons finely chopped fresh sage
• 1/2 teaspoon freshly grated nutmeg
• Sea or Himalayan salt to taste
• Freshly ground black pepper to taste
• 1/3 cup finely chopped, toasted hazelnuts and walnuts

1. Preheat the oven to 425 degrees F. Have an 8-inch square glass dish or 9-inch deep dish pie dish ready.
2. Toss the parsnips and fennel with 1 tablespoon (15mL) of the olive oil. Spread in a single layer on a baking sheet. Bake until just starting to brown on the edges, about 25 minutes.
3. While the vegetables are in the oven, put the remaining olive oil in a saucepan over medium-high heat. Add the shallots and cook until tender, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute.
4. Add 1 3/4 cups (420mL) of the nondairy milk. Pour the remaining milk in a small bowl. Whisk in the flour until smooth. Once the mixture on the stovetop is steaming, slowly add in the flour mixture, a little at a time, whisking constantly, to create a smooth consistency.
5. Add the sage, and nutmeg. Continue to whisk the mixture until it has thickened, about 2 minutes. Season with salt and pepper to taste. Set aside until the vegetables are finished baking.
6. Once the vegetables are finished, lower the oven temperature to 375 degrees F. Put them in the dish. Top with the sauce mixture. Sprinkle with the nuts. Bake for 25 to 30 minutes, until bubbling. Serve warm.

extravirgin olive oil, parsnips, fennel bulb, shallots, garlic, sweet rice flour, coconut beverage, fresh sage, nutmeg, salt, freshly ground black pepper, walnuts

Taken from food52.com/recipes/28132-creamy-roasted-parsnips-and-fennel (may not work)