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Sweet Potato And Parsnip Casserole

1 1/2 pounds sweet potato, or yams, peeled
1 pound parsnips, peeled
2 tablespoons unsalted butter
1 cup heavy cream
1/2 cup vegetable broth
1/4 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees.

Cut the sweet potatoes and then the parsnips into paper-thin slices
using a food processor fitted with the thinnest vegetable-slicing
blade. If necessary, cut the potatoes in half or quarters lengthwise
so they fit into the feeder tube. Use 1 tablespoon of the butter
to coat the inside of a 2-quart oven-proof casserole (a 6 by 10-inch
Pyrex pan works well). Combine the cream, broth, nutmeg, cinnamon,
salt and pepper. Place 1/3 of the sweet potatoes in a thin layer
across the bottom of the casserole.

Layer half the parsnips on top of the sweet potatoes. Repeat this
sequence until all of the sweet potatoes and parsnips have been
used. Pour the cream mixture over the top. It should reach about
3/4 of the way up the vegetables. Butter a piece of aluminum foil
with the remaining butter and wrap the foil tightly over the
casserole. Put in the oven and turn tempertature down to 325 degrees.
Bake the casserole 1 hour. Remove the foil and continue to cook
another 15 minutes, until the vegetables are tender when pierced
with a knife and the top is browned. Allow to cool slightly before
serving. Serve warm.


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