Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1¼ teaspoon | Light olive oil w/ a splash of toasted sesame oil |
| 5 larges | Whole wheat bread slices |
| 1 teaspoon | Fresh thyme; chopped |
| 1 tablespoon | Fresh sage; chopped |
| 1 medium | Onion; coarsely chopped |
| 2 mediums | Parsnips; (10 ounces) peeled and coarsely chopped |
| 3 mediums | Carrots; (10 ounces) peeled and coarsely chopped |
| ¼ cup | Low-sodium turkey broth; or chicken broth or vegetable broth or vegetarian flavored chicken broth |
| ½ teaspoon | Nutmeg; freshly grated |
| ¼ cup | Whole-berry cranberry sauce |
Preheat the oven to 350F.
Brush ¼ tsp of the oil on the bottom and sides of an 8x4x2 inch loaf pan.
Cut the bread slices into (1-inch) strips. Lay 8 strips in the bottom of the pan and sprinkle 1 tsp of the chopped herbs over the top.
Heat the remaining tsp of oil in a skillet over medium-high heat and fry the onions for 2 minutes. Add the parsnips and carrots, and cook for 5 minutes. Add the stock and the remaining chopped herbs, and simmer, covered, until the vegetables are tender, about 20 minutes. Roughly mash the vegetables in the pan.
Spread half the mashed vegetables over the bottom layer of bread. Spread 2 tbsp of the cranberry sauce on top and then add another layer of 8 bread strips. Repeat with another layer of vegetables and then more cranberry.
Finish with the last 8 strips of bread to cover the top. Press down.
Bake in the preheated oven for 40 minutes. Let cool for 5 minutes;loosen with a knife and then turn it out on a cutting board. Slice into 8 pieces and serve.
Per serving: 129 Calories; 2g Fat (13% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 170mg Sodium Food Exchanges: 1 Starch/Bread; 2 Vegetable; ½ Fat
Recipe by: Graham Kerr's Best
Posted to EAT-LF Digest by "Ellen C." <ellen@...> on Nov 10, 1999, converted by MM_Buster v2.0l.