Spiced Sweet Potato And Parsnip Tian
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
63
Spice
60
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
Directions:
1
Position rack in middle of oven and preheat to 325°F
2
Bring cider to a boil in a large saucepan over medium-high heat
3
Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp
4
Salt, and cook, stirring, until butter is melted
5
Let cool slightly
6
Place potatoes and parsnips in a large bowl
7
Pour cider mixture over and toss to coat
8
Stack a handful of slices about 3" high, then place vertically in casserole dish
9
Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles
10
Continue arranging slices in pan until tightly packed (you may have some leftover)
11
Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture
12
Sprinkle with remaining 2 tsp
13
Salt and cover tightly with foil
14
Bake, covered, 1 hour
15
Remove foil and brush pan juices over tops of slices with a pastry brush
16
Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35–40 minutes more
17
Position rack in middle of oven and preheat to 325°F
18
Bring cider to a boil in a large saucepan over medium-high heat
19
Reduce heat to low, add butter, thyme, Aleppo, and 2 tsp
20
Salt, and cook, stirring, until butter is melted
21
Let cool slightly
22
Place potatoes and parsnips in a large bowl
23
Pour cider mixture over and toss to coat
24
Stack a handful of slices about 3" high, then place vertically in casserole dish
25
Using a measuring cup or small bowl, keep slices standing up as you go, working around the perimeter and then into the center, forming concentric circles
26
Continue arranging slices in pan until tightly packed (you may have some leftover)
27
Pour in cider mixture to come halfway up sides of dish; discard remaining cider mixture
28
Sprinkle with remaining 2 tsp
29
Salt and cover tightly with foil
30
Bake, covered, 1 hour
31
Remove foil and brush pan juices over tops of slices with a pastry brush
32
Increase oven temperature to 425°F and bake, uncovered, until golden brown on top, 35–40 minutes more
33
Do Ahead After first round of baking at 325°F, let cool, then chill for up to 2 days
34
Bring to room temperature, then bake, uncovered, at 425°F for 40–50 minutes
35
After first round of baking at 325°F, let cool, then chill for up to 2 days
36
Bring to room temperature, then bake, uncovered, at 425°F for 40–50 minutes