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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Mr Cristian Andrei
[email protected]This casserole is the perfect comfort food. It's warm, hearty, and delicious. I love serving it on a cold winter night.
bathandwa titana
[email protected]I'm always looking for new and creative ways to cook sweet potatoes. This casserole is definitely a keeper!
kambezia Lungu
[email protected]This casserole is a great way to get your kids to eat their vegetables. My kids love the sweet potatoes and parsnips, and they don't even realize they're eating healthy.
Everlyn Bwairisa
[email protected]I've made this casserole several times, and it's always a hit. It's the perfect side dish for a holiday meal.
Red Pen
[email protected]This casserole was a bit too sweet for my taste. I think I'll try reducing the amount of brown sugar next time.
Anichur Rahman
[email protected]I'm not a big fan of sweet potatoes, but I loved this casserole. The parsnips and pecans added a lot of flavor and texture.
Shuja Haider
[email protected]This casserole is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, family gatherings, and even Thanksgiving dinner. It's always a hit!
Karan Khan
[email protected]I'm allergic to nuts, so I substituted sunflower seeds for the pecans in this recipe. It turned out great!
Heather Alexander
[email protected]This casserole is a great way to use up leftover sweet potatoes and parsnips. It's also a healthy and delicious side dish that can be served with a variety of meals.
Devil Doc (G)
[email protected]I was so excited to try this recipe, but I was disappointed with the results. The casserole was bland and lacked flavor. I think I'll stick to my old sweet potato casserole recipe.
Chimezie Okonkwo
[email protected]This casserole was delicious! I followed the recipe exactly, and it turned out perfectly. The only thing I would change is to add a little more salt and pepper to taste.
ONYENAUCHEYA CHIOMA
[email protected]I'm not usually a fan of parsnips, but this casserole changed my mind! The sweetness of the sweet potatoes balanced out the earthiness of the parsnips perfectly. I'll definitely be making this again.
Luda Curtis
[email protected]This sweet potato and parsnip casserole was a hit at our Thanksgiving dinner! I loved the combination of sweet and savory flavors, and the parsnips added a nice depth of flavor. The casserole was also very easy to make, and it reheated well the next