Sweetpotatoparsnipgratin Recipes
SWEET POTATO AND PARSNIP CASSEROLE
Provided by Food Network
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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 quarters lengthwise so they fit into the feeder tube.
- Use 1 tablespoon of the butter to coat the inside of a 2-quart 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 until all of the sweet potatoes and parsnips have been used. Pour the cream mixture 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 minutes, until the vegetables are tender when pierced with a knife and the top is browned. Allow to cool slightly before serving. Serve warm.
PARSNIP & SWEET POTATOES ROASTED
Looking through my veggie bin a saw a sweet potato & a couple of parsnips and I was reminded of two good recipes that I tried recently -Roasted Parsnips & Carrots by Mean Chef and Sweet Potato Rosti by KJ so I thought why not try Parsnips and sweet potato - This recipe is the result. I like to bake the veggies on a baking stone covered with parchment but a cookie sheet will do
Provided by Bergy
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the prepared parsnips in boiling water for 5 minutes, drain well.
- Spread the veggies out in a single layer on paper towels.
- Spray lightly with veggie oil.
- Sprinkle with the garlic powder, Cajun spice mix& salt/pepper.
- Transfer the veggies to a baking stone or cookie sheet, single layer.
- Bake in 350f oven for 20 minutes, sprinkle with the soy sauce return to oven for a further 10 minutes minutes or until tender.
- Serve hot.
SWEET POTATO & PARSNIP GRATIN
Looking for something a little different....Try this. Found this in the paper. Easy as can be! I added Rosemary to serve this with lamb, but Rosemary can be removed if preferred.
Provided by Tisme
Categories Yam/Sweet Potato
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
- Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
- Bake, covered, for 30 minutes.
- Remove cover and bake for another 25 minutes or until vegetables are tender.
- Serve.
Nutrition Facts : Calories 424.6, Fat 15.1, SaturatedFat 9.2, Cholesterol 49.5, Sodium 1001.7, Carbohydrate 67.8, Fiber 12.8, Sugar 16.4, Protein 7.4
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- Preheat your oven to 400 degrees. Using your mandolin slicer, thinly slice all of the peeled sweet potatoes and parsnips. Grease your 13” x 9” baking dish with the butter and sprinkle the minced garlic and 1 teaspoon ground nutmeg on the bottom of the dish.
- Stacking up a combination of the sweet potatoes and the parsnips up against each other, stack them into the baking dish, with the edges aligned vertically. Continue until all of the sweet potatoes and parsnips are in the baking dish and the baking dish is full. You can create any type of pattern here if desired. Have fun with it!
- In a small mixing bowl, whisk together the heavy cream, chicken stock, 1 teaspoon kosher salt and 1 teaspoon black pepper and remaining 1 teaspoon of nutmeg and pour evenly over the sweet potatoes and parsnips. Sprinkle the cheese over the top and season again with just a pinch of salt and pepper and fresh thyme leaves.
- Bake in the oven for 1 hour, or until sweet potatoes and parsnips are cooked through and tender and the cheese is nice and bubbly. Remove from the oven and enjoy!
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