2 tb Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
1 1/2 lb Lean ground pork
1/2 c Chicken stock
1/3 c Dry sherry or chicken stock
1/4 c Dijon mustard
2 tb Fresh parsley, chopped
1 ts Salt
1 ts Pepper
5 Parsnips [1-1/2 lb]
1/2 ts Dried marjoram
4 Sweet potatoes [2 lb]
2 tb Butter
1 Egg, lightly beaten
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.
Yields
6 Servings