INGREDIENTS

INSTRUCTIONS

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.  Recipe
by: Michael Lomonaco  Posted to recipelu-digest by Karen Sonnessa <> on
Feb 2, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 242
Calories From Fat: 168
Total Fat: 19.1g
Cholesterol: 65.1mg
Sodium: 246.6mg
Potassium: 408.2mg
Carbohydrates: 16.8g
Fiber: 4.2g
Sugar: 4.7g
Protein: 2.6g