Sweet potato and parsnip casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil plus 1 tsp to drizzle on top |
| 3 | larges | Onion(s) thinly sliced (4 cups) |
| 5 | Garlic clove(s), minced | |
| 3 | larges | (to 4) sweet potatoes (abt 4 lb), peeled cut in 1/4\" slices |
| 1 | pounds | Parsnips, peeled cut in 1/4\" slices |
| 2 | cups | (to 3 cups) vegetable stock |
| 1 | cup | Non-fat sour cream |
| 1 | teaspoon | Thyme, fresh or dried |
| Salt and pepper | ||
| ¼ | cup | Fine dry bread crumbs |
Directions
1. Heat 1« tbs olive oil in a large non-stick saut‚ pan. Add the onions and garlic and cook over medium heat, stirring often, until a deep golden brown, 8-10 minutes.
2. Stir the sweet potatoes and parsnips into the onions. Add the vegetable stock, sour cream, thyme, and a little salt and pepper.
Simmer the mixture until the potatoes are tender and most of the liquid is absorbed, 15-20 minutes. Correct the seasonings, adding salt and pepper to taste. Can be prepared ahead to this stage.
3. Preheat the oven to 400øF. Sprinkle the bread crumbs on top of the casserole and drizzle with the remaining olive oil. Bake for 20-30 minutes, or until the stock has been absorbed by the potatoes and the top is crusty and brown. Or brown the casserole under the broiler.
High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 129 Submitted By DIANE LAZARUS On 10-26-95