Sweet Potato And Parsnip Casserole Recipe
Summary
Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings8
Ingredients
| Onion | 2 Cup (16 tbs), sliced | |
| Olive oil - 2 teaspoons plus 1 teaspoon for drizzling | ||
| Sweet potatoes - 2 (1 1/4 to 1 1/2 pounds total), peeled and cut into 1/4-inch slices | ||
| Parsnips - 1/2 pound, peeled and cut into 1/4-inch slices | ||
| Vegetable Stock or Chicken Broth or canned low-sodium chicken broth - 1 to 1 1/2 cups | ||
| Nonfat or low-fat sour cream - 1/2 cup | ||
| Dried thyme | 1/2 Teaspoon | |
| Dry bread crumbs - 1/4 cup fine | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
GETTING READY
1) Preheat oven hot to 400°F.
MAKING
2) In a large skillet, heat 2 teaspoons of the oil, cook onions and garlic, covered, over moderately low heat for 10 minutes till onions are softened.
3) Uncover the pan and continue cooking for 3 minutes till lightly browned.
4) Stir in potatoes, parsnips, broth, sour cream, thyme, salt and pepper to taste. Boil the mixture.
5) Simmer mixture for 15 to 20 minutes till potatoes are tender and liquid evaporated.
6) Adjust seasoning if required.
7) Take a large shallow casserole or gratin dish in which the vegetables fit in just one layer and transfer the mixture into it.
8) Sprinkle bread crumbs evenly on the top of casserole and drizzle with remaining olive oil.
9) Bake the casserole for 20 to 30 minutes till broth has been absorbed and the top is crusty and brown.
SERVING
10) Serve warm.
1) Preheat oven hot to 400°F.
MAKING
2) In a large skillet, heat 2 teaspoons of the oil, cook onions and garlic, covered, over moderately low heat for 10 minutes till onions are softened.
3) Uncover the pan and continue cooking for 3 minutes till lightly browned.
4) Stir in potatoes, parsnips, broth, sour cream, thyme, salt and pepper to taste. Boil the mixture.
5) Simmer mixture for 15 to 20 minutes till potatoes are tender and liquid evaporated.
6) Adjust seasoning if required.
7) Take a large shallow casserole or gratin dish in which the vegetables fit in just one layer and transfer the mixture into it.
8) Sprinkle bread crumbs evenly on the top of casserole and drizzle with remaining olive oil.
9) Bake the casserole for 20 to 30 minutes till broth has been absorbed and the top is crusty and brown.
SERVING
10) Serve warm.
Chef
