Root Vegetables in Bêchamel Sauce

Root Vegetables In Bechamel Sauce

Root Vegetables in Bêchamel Sauce, diabetic friendly vegetable recipe submitted by Dee Davis, is perfect as a stuffing for winter squash.

If you'd rather eat this root vegetable dish solo, not as a stuffing, frozen peas or beans or parsley are a nice addition.

Root Vegetables in Bêchamel Sauce is a lovely holiday recipe with or without the squash.

Total prep & cook time: 30 minutes

8 Servings

Nutrition Data, 154g Serving: 118 cal, 60 cal from fat, 7g fat, 12g carb, 3g protein, 3g fiber, 129mg sodium, 3g sugars, low cholesterol, good source Vit A, C, K, Manganese. Gluten Free. Estimated glycemic load 4


  • 1 large turnip or rutabaga (approx 1/2 lb)
  • 1 large celery root (celeriac) (approx 1/2 lb)
  • 1/2 lb parsnips
  • 2 large carrots
  • 1 recipe vegan bêchamel sauce


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  1. Peel turnip, celery root and parsnips and cut in bite sized pieces
  2. Peel carrot and slice in 1/4 inch rounds
  3. Steam the vegetables for 10 minutes until just barely tender
  4. Empty the vegetables from the steamer basket into the sauce

Recipe Tips:

Other more exotic veggie possibilities for this recipe include jicama, jeruselum artichokes, or kohlrabi. They have a sweet crispy disposition which goes well with other veggies.

If you happen to have a pressure cooker with a steamer insert, the veggies will cook on high in 3 minutes, with quick pressure release.

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