I started this blog so my daughters could find all of our family favourite recipes in one place. It has actually grown into more than just the family favourites but also other recipes we've tried out in our kitchen. I don't like to fill up the post with alot of chatter. Sometimes there's a little story to tell, but usually I like to get right to the point. So this is for them, but hope you find some recipes that you like as well. I'll be sharing a lot of recipes, and along the way you'll find some crafty things and maybe some helpful hints too! Welcome!

Sunday, December 30, 2018

Scalloped Parsnip and Sweet Potatoes

The deliciousness of the sweet potato combines with the nutty, earthy parsnip for an interesting and a little decadent side dish.


2 long sweet potatoes, sliced
3 parsnips, sliced
2 1/4 cups whipping cream, divided
4 oz parmesan, divided
1 tbsp fresh minced thyme
2 garlic cloves, minced
2 oz shredded gruyère or swiss cheese
salt and pepper to taste

Using a mandolin slice the sweet potatoes and the parsnip each into separate bowls.  Pour 2/3 cup cream over each with 1/2 oz parmesan, 1 tsp thyme, salt and pepper. Toss together. Obviously I changed bowls, these were too small to toss in!

Butter a 2 quart oval baking dish and pour the remaining cream into the bottom. Sprinkle with 1/2 oz parmesan and the minced garlic.

Grab a stack of parsnip and line them up on end, then take some sweet potato and continue until the dish is filled. Pour the cream from their respective bowls on top.

Season with salt, pepper and the remaining parmesan. Cover and bake at 400F for 25-30 or until vegetables are tender.

Remove from oven, uncover and top with shredded cheese. Broil 3-5 minutes until bubbly and golden.

Serves 6-8

Adapted from http://www.spoonforkbacon.com/2018/11/cheesy-root-vegetable-gratin/

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