1 Review

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.

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I'mPat December 13, 2011
Sweet Potato & Parsnip Gratin