Sweet Potato & Parsnip Gratin

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

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 Nutrition

  • 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.
Most Helpful

5 5

I scaled this back a little using 450 grams sweet potatoes, 300 grams parsnips and 300 grams of carrots and used a 1 quart (4 cup container) and all up took an 75 minutes to cook through (puting the lid back on for the last 15 minutes). For dietary reasons I coudn't use the soup mix so put some thinly sliced pink eschallot into the layers. Overall the taste is good though personally I wouldn't rave about it but the DM certainly was and has already put tabs on the left overs, so if it gets her to eat her vegies it is number 1 with me. Thank you Tisme. made for Make My Recipe - Christmas Edition.