Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil plus 1 tsp 1 lb Parsnips, peeled
-to drizzle on top -cut in 1/4" slices
3 lg Onion(s) 2 c (to 3 cups) vegetable stock
-thinly sliced (4 cups) 1 c Non-fat sour cream
5 Garlic clove(s), minced 1 ts Thyme, fresh or dried
3 lg (to 4) sweet potatoes Salt and pepper
-(abt 4 lb), peeled 1/4 c Fine dry bread crumbs
-cut in 1/4" slices

1. Heat 1« tbs olive oil in a large non-stick saut? pan. Add the
onions and garlic and cook over medium heat, stirring often, until a
deep golden brown, 8-10 minutes.

2. Stir the sweet potatoes and parsnips into the onions. Add the
vegetable stock, sour cream, thyme, and a little salt and pepper.
Simmer the mixture until the potatoes are tender and most of the
liquid is absorbed, 15-20 minutes. Correct the seasonings, adding
salt and pepper to taste. Can be prepared ahead to this stage.

3. Preheat the oven to 400øF. Sprinkle the bread crumbs on top of the
casserole and drizzle with the remaining olive oil. Bake for 20-30
minutes, or until the stock has been absorbed by the potatoes and the
top is crusty and brown. Or brown the casserole under the broiler.

High-Flavor, Low-Fat Vegetarian Cooking by Steven Raichlen pg 129
Submitted By DIANE LAZARUS On 10-26-95

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