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Sweet Potato and Parsnip Casserole
Source: dLife

A creamy fall casserole seasoned with thyme.

Rating:
Prep Time: 15 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 227.3
Total Carbs 43.8 g
Dietary Fiber 7.6 g
Sugars 12.2 g
Total Fat 3.5 g
Saturated Fat 0.4 g
Unsaturated Fat 0.4 g
Potassium 471.4 mg
Protein 5.7 g
Sodium 195.7 mg
Dietary Exchanges
1 Fat , 4 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

Casserole
1 1/2 tbsp  olive oil
2 each  large onion
5 each  medium garlic cloves
3 each  sweet potatoes
1 lb  fresh sliced parsnip
1 cup  fat free sour cream
1 tsp  ground thyme
1 pinch  salt and pepper
0 1/4 cup  bread crumbs

Vegetable Stock
1 each  large onion
2 each  fresh leeks
2 each  medium carrots
2 each  medium celery stalks
1 each  whole heads of garlic
2 tbsp  tomato paste
1 oz  bouquet garni
132 oz  cold water
1 pinch  black pepper
1 pinch  soy sauce
Directions
  1. Make the stock. Combine all ingredients except pepper and salt or soy sauce in a large pot. Bring to a boil. Skim off foam that has risen to top. Immediately lower heat and simmer, uncovered, until well flavored (1 to 2 hours). Add water as necessary to keep vegetables covered. Skim as necessary. Season to taste with pepper and salt or soy sauce at end of cooking time.
  2. Strain stock pressing vegetables with back of spoon to extract as much liquid as possible. For a thicker stock, puree vegetables in a food mill or blender, add to liquid and strain. Cool stock to room temperature, then refrigerate or freeze., Plan ahead, make this recipe and put in refrigerator to give its flavors time to meld.
  3. Preheat oven to 400 degrees F. Heat 1 1/2 tablespoons oil in a large nonstick skillet. Add onions and garlic; cook over medium heat until deep golden brown, about 10 to 15 minutes, stirring frequently.
  4. Sitr in sweet potatoes and parsnips. Add stock, sour cream, thyme and a little salt and pepper. Simmer until potatoes are tender and liquid is absorbed, 15 to 20 minutes. Add more salt and pepper to taste. Transfer to a 2-quart baking dish.
  5. Sprinkle casserole with bread crumbs and drizzle with remaining 1 teaspoon olive oil. Bake casserole until stock has been absorbed and top browns, about 20 minutes.

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