| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
Canadian |
Pork, Casseroles |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
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 |
tb |
Fresh parsley, chopped |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 5 |
|
Parsnips [1-1/2 lb] |
| 1/2 |
ts |
Dried marjoram |
| 4 |
|
Sweet potatoes [2 lb] |
| 2 |
tb |
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
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