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Add a photoServings: 6
Ingredients
- 1Â 1/2 lb Sweet potatoes or possibly yams peeled
- 1 lb Parsnips peeled
- 2 Tbsp. Unsalted butter
- 1 c. Heavy cream
- 1/2 c. Chicken stock
- 1/4 tsp Grnd nutmeg
- 1/2 tsp Grnd cinnamon
- 1/2 tsp Salt
- 1/4 tsp Freshly-grnd black pepper
Directions
- 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 possibly quarters lengthwise so they fit into the feeder tube.
- Use 1 Tbsp. of the butter to coat the inside of a 2-qt 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 till all of the sweet potatoes and parsnips have been used. Pour the cream mix 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 min, till the vegetables are tender when pierced with a knife and the top is browned. Allow to cold slightly before serving. Serve hot.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 6 servings | |
| Calories 224 | |
| Calories from Fat 101 | 45% |
| Total Fat 11.53g | 14% |
| Saturated Fat 7.12g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 284mg | 12% |
| Potassium 549mg | 16% |
| Total Carbs 28.85g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 6.55g | 4% |
| Protein 2.71g | 4% |
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