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 <ksonness@suffolk.lib.ny.us> on
Feb 2, 1998

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