Sweet Potato & Parsnip Gratin

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.

• Ready In: 1 hr 20 mins
• Serves: 4

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.