Sweet Potato & Parsnip Gratin |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Looking for something a little different....Try this. Found this in the paper. Easy as can be! I added Rosemary to serve this with lamb, but Rosemary can be removed if preferred. Ingredients:
660 g orange sweet potatoes, peeled, thinly sliced |
350 g parsnips, peeled, thinly sliced |
400 g carrots, peeled, thinly sliced |
40 g french onion soup mix |
300 ml light cream |
2 teaspoons fresh rosemary, finely chopped |
Directions:
1. Preheat oven to 180°C/160°C fan-forced. Layer sweet potato, parsnip and carrot in a greased 6cm-deep, 6 cup-capacity ovenproof dish.
2. Combine the soup mix, rosemary and cream in a jug. Season with pepper. Pour mix over the vegetables.
3. Bake, covered, for 30 minutes.
4. Remove cover and bake for another 25 minutes or until vegetables are tender.
5. Serve.
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