INGREDIENTS

INSTRUCTIONS

Source: Homemakers Magazine
Preparation time: 25 minutes; Cooking time: 1 hour, 15 minutes
This would be perfect for Rosh Hashanah, because it uses sweet vegetables
and honey.
In a small bowl, combine margarine, honey, orange juice, nutmeg, salt and
pepper; set aside.
Peel parsnips and sweet potatoes; cut into 1/4inch (5 mm) thick slices.
Cook parsnips and sweet potatoes in separate saucepans of boiling, salted
water until just tender (the parsnips for 10 minutes, the sweet potatoes
for 8 minutes); drain well.
In greased 10 inch (25 cm) pie plate, or 6 cup (1.5L) shallow casserole,
arrange half of sweet potatoes. Top with half of the parsnips. Pour half of
the orange juice mixture over top.
Arrange remaining parsnip and sweet potato slices in alternating circles or
rows on top. Drizzle with half of remaining orange juice mixture. Cover and
and refrigerate remaining o.j. mixture.
Cover pie plate with circle of greased waxed paper; cover with foil,
crimping edges to seal. Refrigerate up to 24 hours. Let stand at room
temperature 1 hour, then bake, covered, in 325F (160C) oven, for 45 to 50
minutes or until heated through.
Heat reserved orange juice mixure until margarine has melted. Uncover pie
plate, and brush vegetables with o.j. mixture; bake 5 minutes until lightly
glazed.
Posted to JEWISH-FOOD digest by Brenda  Kosky <bkosky@kosky.com> on Sep 11,
1998, converted by MM_Buster v2.0l.

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