- Prep Time:30 mins
- Cook Time:70 mins
Sweet Potato & Parsnip Gratin
+1 Edgell Corn
Sometimes, good things take time and we promise this beautiful bake is worth it. Sprinkle our corn over the top of the other ingredients to make the dish even more colourful and tasty. The creamy result is a great way to fill the kids’ plates with vegies.
Original recipe by PHOODIE | 21.3.16
+1 1 CAN (420g) EDGELL CORN KERNELS
- 4 medium sweet potatoes, washed, skin on
- 4 parsnips, peeled
- 2-3 garlic cloves, crushed
- Salt & pepper, to taste
- 2 tablespoons fresh thyme leaves
- 250ml thickened cream
- Fresh parsley, chopped, to garnish
Preheat the oven to 200°C.
Cut the sweet potatoes and parsnips into 4mm thick discs. Alternate potato and parsnip upright in rows in a baking dish.
COMBINE DRAINED EDGELL CORN KERNELS WITH GARLIC AND THYME, MIX WELL. SPRINKLE OVER VEGETABLES.
Season to taste with salt and pepper.
Cover the dish in baking paper and then in foil and bake for about 50 minutes.
Remove from the oven, pour the cream all over the potatoes/parsnip/corn and bake for an additional 20 minutes, uncovered.
Serve directly from the baking dish and garnish with extra fresh thyme if desired.
Use a variety of sweet potatoes to make this dish even more colourful.
To reduce the energy and fat content of this recipe, use light thickened cream rather than regular.