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:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 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.

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