vegetable - baked sweet potato and parsnips
t=teaspoon T=tablespoon
These recipes are for your personal use only and may not be added in any form to archives other works.
Baked Sweet Potatoes and Parsnips
Be sure to read more about parsnips in the Food Focus page.
Allow
half a medium sweet potato
and 3 parsnips per person
melted butter
brown sugar
lemon juice
optional: a little broth
Trim off the ends of sweet potatoes and cut in
lengthways. Place in a low casserole with lid. Peel and trim the
parsnips, cut lengthways and baste vegetables generously with butter.
Sprinkle the parsnips with a little brown sugar and give them a squeeze of lemon
juice. Cover and bake at 180° C. until done, about 45 minutes.
Tip: Be less generous with the butter and add a few tablespoons of broth
to the casserole. Broth can be whatever you have on hand.
All recipes are excerpts from "Welcome to My Kitchen" - The Epicurean Table and are copyright of the author. Recipes are not to be
added to any form of archive or other works of any kind. Contact the author for further information.
The Epicurean Table © 1999-2002 Patricia Conant