Live Real. Eat Real.

Parsnip-Sweet Potato Casserole

As predicted, it took a couple of days for the insomnia to pass, hence the photo yesterday of the beautiful buck that wandered into our back yard Monday afternoon, before deciding to eat our strawberry patch.  The deer are abundant here in the ‘burbs – we saw five in the small field behind our neighbor’s house last night coming home from work.  This makes Beloved a little nervous, since he has plans to expand our back yard vegetable garden in the spring.

At any rate, after two nights in a row of futilely trying NOT to be awake, I finally slept last night, so you won’t be subjected to too much incoherence for the rest of the week.  I know you’re relieved…I know I am.

Moving forward.

Today’s recipe is what I served with the Venison Steak Diane this past weekend, and it was the perfect side dish, in my not-so-humble opinion.  My love for parsnips and Japanese sweet potatoes is well-documented on this blog – they are two of my absolutely favorite vegetables – and since we were fortunate enough to find them both at the winter farmer’s market last week, I decided to see if they could be prepared together in some way.

And by golly, they can:  they make a lovely casserole, very similar to the Summer Squash Casserole I posted in August.  This version is every bit as delicious, every bit as suitable for the season, and was a delectable accompaniment to the rich and savory venison.

And it’s Whole30 complaint, to boot.

Parsnip-Sweet Potato Casserole

5.0 from 3 reviews
Parsnip-Sweet Potato Casserole
Serves: 6
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon ghee or olive oil
  • 2 large Japanese sweet potatoes (about 1 1/2 pounds), peeled, halved and cut into 1/4-inch slices
  • 1/2 pound parsnips, peeled and cut into 1/4-inch slices
  • 1 cup chicken stock, preferably homemade
  • 1/2 cup coconut milk
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup almond meal
  • 1 tablespoon ghee, melted
  1. Preheat the oven to 400°F. Combine the almond flour with the 1 tablespoon of melted ghee until the mixture is"crumbly" and set aside.
  2. In a large skillet, cook the onions and garlic in the ghee or olive oil over low heat until the onions are soft and golden, about 10 minutes. Add the sweet potatoes, parsnips, chicken stock, coconut milk, thyme, and salt and pepper; bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 15 minutes or until the potatoes are tender and most of the liquid is absorbed. Taste; add more salt and pepper if necessary.
  3. Transfer the mixture to a shallow casserole or gratin dish in which the vegetables fit in just one layer. Sprinkle the almond meal mixture evenly over the top of the casserole. Bake the casserole for 20 to 30 minutes or until all the remaining liquid has been absorbed and the topping is nice and brown.
  4. Nutrition (per serving): 257 calories, 11.5g total fat, 6.3mg cholesterol, 440.5mg sodium, 683.8mg potassium, 34.9g carbohydrates, 6.4g fiber, 8.3g sugar, 4g protein

From the blog