SWEET POTATO AND PARSNIP CASSEROLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees.
- Cut the sweet potatoes and then the parsnips into paper-thin slices using a food processor fitted with the thinnest vegetable-slicing blade. If necessary, cut the potatoes in half or quarters lengthwise so they fit into the feeder tube.
- 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). Combine the cream, stock, nutmeg, cinnamon, salt and pepper. Place
- 1/3 of the sweet potatoes in a thin layer across the bottom of the casserole. Layer half the parsnips on top of the sweet potatoes. Repeat this sequence until all of the sweet potatoes and parsnips have been used. Pour the cream mixture over the top. It should reach about 3/4 of the way up the vegetables. Butter a piece of aluminum foil with the remaining butter and wrap the foil tightly over the casserole. Put in the oven and turn tempertature down to 325 degrees.
- Bake the casserole 1 hour. 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. Allow to cool slightly before serving. Serve warm.
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Nabowat Afridi
n31@yahoo.comThis casserole is a great make-ahead dish. You can make it the day before and then just reheat it when you're ready to serve.
Haidar Shah
s-h53@yahoo.comI added a bit of nutmeg to the casserole, and it was delicious!
stephen ejike
s_ejike76@yahoo.comThis casserole is a great way to use up leftover mashed sweet potatoes.
Zubair baloch Baloch
b_z@gmail.comI'm not a fan of sweet potatoes, but I loved this casserole.
RAJAN PANDEY
p.r@aol.comThis casserole is a bit time-consuming to make, but it's worth the effort.
Lucky Lalbabu
l-l51@hotmail.frI would definitely make this casserole again. It's a great way to get my kids to eat their vegetables.
Cphelo Bacela
bacelac85@hotmail.comThis casserole is a great side dish for a holiday meal.
Sottojit Roy
s.roy53@yahoo.comI'm not sure what I did wrong, but my casserole turned out mushy. I think I might have overcooked the vegetables.
Maria Chrysostomou
m31@gmail.comI thought this casserole was just okay. It wasn't bad, but it wasn't anything special either.
sujan khatiwada
skhatiwada@hotmail.comThe only thing I didn't like about this casserole was that it was a bit too sweet for my taste.
Princess Oseni
p.o75@gmail.comThis casserole is easy to make and can be prepared ahead of time, which is a big plus.
Austin Corrigan
corrigan.a72@hotmail.comI added a bit of chopped bacon to the casserole, and it was delicious!
Mohaz Pak
m-p46@gmail.comThis dish is a great way to use up leftover sweet potatoes and parsnips.
Ms. Shano
s.m41@aol.comI'm not usually a fan of parsnips, but they were surprisingly good in this casserole.
Babul Baloch
babulb83@gmail.comThis casserole was a hit at our Thanksgiving dinner! It was so delicious and flavorful, and the sweet potatoes and parsnips were cooked perfectly.