Sweet Potato And Parsnip Casserole
Serves: 4
Cody DuBuque
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
680 g
Sweet Potatoes450 g
Parsnip (peeled)2 tbsps
Unsalted Butter1 cup
Heavy Cream1 cup
Chicken Stock1 tsp
Ground Nutmeg1 tsp
Ground Cinnamon1 tsp
SaltDirections:
1
Preheat the oven to 375 degrees
2
Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade
3
If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube
4
Use 1 tablespoon of the butter to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch Pyrex pan works well)
5
Combine the cream, stock, nutmeg, cinnamon, salt and pepper
6
Place 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole
7
Layer half the parsnips on top of the sweet potatoes
8
Repeat this sequence until all of the sweet potatoes and parsnips have been used
9
Pour the cream mixture over the top
10
It should reach about 3/4 of the way up the vegetables
11
Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole
12
Put in the oven and turn tempertature down to 325 degrees
13
Bake the casserole 1 hour
14
Remove the foil and continue to cook another 15 minutes, until the vegetables are tender when pierced with a knife and the top is browned
15
Allow to cool slightly before serving
16
Serve warm