2 tbsp Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
1 1/2 lb Lean ground pork
1/2 cup Chicken stock
1/3 cup Dry sherry or chicken stock
1/4 cup Dijon mustard
2 tbsp Fresh parsley, chopped
1 tsp Salt
1 tsp Pepper
5 Parsnips [1-1/2 lb]
1/2 tsp Dried marjoram
4 Sweet potatoes [2 lb]
2 tbsp Butter
1 Egg, lightly beaten
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In large saucepan, heat oil; cook onion and garlic over medium heat, stirring often, for 5 minutes or until softened.
Add pork; cook, breaking up with spoon, for about 8 minutes or until browned. Drain off fat. Stir in stock and sherry; simmer, scraping up brown bits from bottom [deglaze], for about 10 minutes or until most of liquid has evaporated. Mix in mustard, parsley and 1/4 ts each of salt and pepper. Set aside.
Peel parsnips; slice into rounds. In saucepan of boiling salted water, cook parsnips for about 10 minutes or just until fork-tender. Drain; mix in marjoram and 1/4 ts each of salt and pepper. Set aside.
Peel and quarter sweet potatoes. In saucepan of boiling salted water, cook sweet potatoes for about 10 minutes or just until fork-tender. Drain; mash with butter and remaining salt and pepper.
Place parsnips in bottom of 12-cup casserole; spoon meat mixture over top. Spoon sweet potatoes over top; brush with egg.
Bake in 425F 220C oven for 15 minutes; reduce heat to 350F 180C. Bake for 30 minutes. Let stand for 10 minutes.
Source: Canadian Living magazine [Jul 95] Originator: Laurel Kreuger, Baker Lake, Northwest Territories, Canada Per Serving: about 585 calories, 27 g protein, 30 g fat, 52 g carbohydrate good source of iron, very high source of fibre
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