Sweet Potato and Parsnip Casserole Recipe

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This recipe for Sweet Potato and Parsnip Casserole is from Recipes for Lorraine, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Other Varieties

Ingredients:	Ingredients: 3 - large onions, thinly sliced 1 tsp - olive oil for frying 3 to 4 - large sweet potatoes cut into small chunks 1/4 inch thick 4 to 5 - parsnips peeled and cut into small chunks 1/4 inch thick 2 to 3 cups - vegetable stock 1 tsp - dried thyme salt and pepper to taste 1/4 cup - whole wheat bread crumbs or crumbled toast 1 tsp - olive oil

Directions:	Directions: 1. In a large frying pan, saute onions in oil until deep golden brown. Add the sweet potatoes and parsnips, vegetable stock, thyme and salt and pepper. 2. Simmer until the sweet potatoes are tender and most of the liquid is absorbed, 15 to 20 minutes. 3. Place mixture in a casserole dish. 4. Heat oven to 400ºF, mix the breadcrumbs with oil and sprinkle on top. 5. Bake for 20 to 30 minutes or until stock has been absorbed and the top is brown and crusty.

Personal Notes:	Personal Notes: Makes a nice vegetarian dish.

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Sweet Potato and Parsnip Casserole Recipe

Category:

Category:

Ingredients:

Ingredients:

Directions:

Directions:

Personal Notes:

Personal Notes: