| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Canadian |
Casseroles, Pork |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Vegetable oil |
| 1 |
|
Onion, chopped |
| 2 |
|
Garlic cloves, minced |
| 1 1/2 |
lb |
Lean ground pork |
| 1/2 |
c |
Chicken stock |
| 1/3 |
c |
Dry sherry or chicken stock |
| 1/4 |
c |
Dijon mustard |
| 2 |
T |
Fresh parsley, chopped |
| 1 |
t |
Salt |
| 1 |
t |
Pepper |
| 5 |
|
Parsnips [1-1/2 lb] |
| 1/2 |
t |
Dried marjoram |
| 4 |
|
Sweet potatoes [2 lb] |
| 2 |
T |
Butter |
| 1 |
|
Egg, lightly beaten |
INSTRUCTIONS
In large saucepan, heat oil; cook onion and garlic over medium heat,
stirring often, for 5 minutes or until softened. Add pork; cook,
breaking up with spoon, for about 8 minutes or until browned. Drain
off fat. Stir in stock and sherry; simmer, scraping up brown bits from
bottom [deglaze], for about 10 minutes or until most of liquid has
evaporated. Mix in mustard, parsley and 1/4 ts each of salt and
pepper. Set aside. Peel parsnips; slice into rounds. In saucepan of
boiling salted water, cook parsnips for about 10 minutes or just until
fork-tender. Drain; mix in marjoram and 1/4 ts each of salt and
pepper. Set aside. Peel and quarter sweet potatoes. In saucepan of
boiling salted water, cook sweet potatoes for about 10 minutes or just
until fork-tender. Drain; mash with butter and remaining salt and
pepper. Place parsnips in bottom of 12-cup casserole; spoon meat
mixture over top. Spoon sweet potatoes over top; brush with egg. Bake
in 425F 220C oven for 15 minutes; reduce heat to 350F 180C. Bake for
30 minutes. Let stand for 10 minutes. Source: Canadian Living magazine
[Jul 95] Originator: Laurel Kreuger, Baker Lake, Northwest
Territories, Canada Per Serving: about 585 calories, 27 g protein, 30
g fat, 52 g carbohydrate good source of iron, very high source of
fibre [-=PAM=-] PA_Meadows@msn.com From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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