Sweet Potato and Parsnip Casserole

Ready in 1 hour

Try this Sweet Potato and Parsnip Casserole recipe, or contribute your own. "Chicken" and "Brunch" are two of the tags cooks chose for Sweet Potato and Parsnip Casserole.

Top-ranked recipe named "Sweet Potato and Parsnip Casserole"


Ingredients

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1/2 ts Salt
1 lb Parsnips; peeled
1/2 c Chicken Stock
2 tb Unsalted butter
1/2 ts Ground cinnamon
1/4 ts Black Pepper; freshly ground
1 1/2 lb Sweet potato; or yams
1 c Heavy cream
1/4 ts Ground nutmeg

Original recipe makes 6

Servings  

Preparation

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. Recipe by: Michael Lomonaco Posted to recipelu-digest by Karen Sonnessa on Feb 2, 1998

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Calories Per Serving: 441 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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