Apple, Parsnip and Sweet Potato Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Parsnips, 2 cup slices peeled and cubed*Sweet Potato, 2 cup peeled and cubedApple juice, unsweetened, .5 cup Butter, unsalted, 1 tbsp Apples, fresh, 2 small (2-1/2" dia) peeled and choppedThyme, ground, 1 tspBread crumbs, dry, grated, plain, .5 cup or wheat germPecans, .5 cup, chopped
1. Combine sweet potatoes, parsnips and apple juice in a large saucepan. Bring to a boil and cook just until semi-tender.
2. Drain off all but 1/2 cup of the liquid.
3. Mash vegetables and reserve.
4. Heat butter in skillet set at med high.
5. Add chopped apples, cook until apples are soft.
6. Mash apples into other veg.
7. Transfer into greased baking dish
8. Can be cooled, covered and stored in fridge up to 2 days.
9. Preheat oven to 375.
10. Toss bread crumbs (or wheat germ) with pecans parm cheese (if you like) a bit of melted butter and a bit of brown sugar (if you like a bit of sweetness)
Sprinkle over top of veg
Bake 30 min.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVESHAMUS.
2. Drain off all but 1/2 cup of the liquid.
3. Mash vegetables and reserve.
4. Heat butter in skillet set at med high.
5. Add chopped apples, cook until apples are soft.
6. Mash apples into other veg.
7. Transfer into greased baking dish
8. Can be cooled, covered and stored in fridge up to 2 days.
9. Preheat oven to 375.
10. Toss bread crumbs (or wheat germ) with pecans parm cheese (if you like) a bit of melted butter and a bit of brown sugar (if you like a bit of sweetness)
Sprinkle over top of veg
Bake 30 min.
Number of Servings: 4
Recipe submitted by SparkPeople user LOVESHAMUS.
Nutritional Info Amount Per Serving
- Calories: 373.9
- Total Fat: 14.9 g
- Cholesterol: 7.8 mg
- Sodium: 144.2 mg
- Total Carbs: 57.7 g
- Dietary Fiber: 9.7 g
- Protein: 6.4 g
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