Sweet Potato and Parsnip Casserole
I love the way the flavors of sweet potatoes and parsnips blend together in this terrific recipe from Steven Raichlen.
2 cups sliced onion
2 to 3 garlic cloves, sliced, optional
2 teaspoons olive oil plus 1 teaspoon for drizzling
2 sweet potatoes (1 1/4 to 1 1/2 pounds total), peeled and cut into 1/4-inch slices
1/2 pound parsnips, peeled and cut into 1/4-inch slices
1 to 1 1/2 cups Vegetable Stock or Chicken Broth or canned low-sodium chicken broth
1/2 cup nonfat or low fat sour cream
1/2 teaspoon dried thyme
Salt and pepper to taste
1/4 cup fine dry bread crumbs
Preheat the oven to 400°F.
In a large skillet, cook the onions and garlic (if using) in 2 teaspoons of the oil, covered, over moderately low heat for 10 minutes or until the onions are softened. Uncover the pan, and cook the mixture for 3 minutes longer or until lightly browned. Add the potatoes, parsnips, broth, sour cream, thyme, and salt and pepper to taste, and bring the mixture to a boil. Simmer the mixture for 15 to 20 minutes or until the potatoes are tender and most of the liquid is absorbed. Taste for seasoning and add more salt and pepper if necessary.
Transfer the mixture to a shallow casserole or gratin dish in which the vegetables fit in just one layer. Sprinkle the bread crumbs evenly over the top of the casserole, and drizzle with the remaining olive oil. Bake the casserole for 20 to 30 minutes or until all the remaining broth has been absorbed and the top is crusty and brown.
Nutritional Analysis per serving: 315 calories; 12% calories from fat; 5 grams of fat; 302 milligrams of sodium
Source: Joan Lunden’s Healthy Cooking by Joan Lunden and Laura Morton