It's YOUR Diabetes Life!

If you are not already a member - Register Now!

Forgot Password?

Welcome
My Profile | Log Out

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Advanced Search

Select as many of the options below to refine your search, then click "Search" above.
dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Sweet Potato and Parsnip Casserole

Source: dLife

A creamy fall casserole seasoned with thyme.

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 3.5 Fat, 4.3 Vegetables, 0.7 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.
Powered by ESHA

Servings

Ingredients

Casserole 1.5
1 1/2 tbsp olive oil 2.0
2 each large onion 5.0
5 each medium garlic cloves 3.0
3 each sweet potatoes 1.0
1 lb fresh sliced parsnip 1.0
1 cup fat free sour cream 1.0
1 tsp ground thyme 1.0
1 pinch salt and pepper 0.25
0 1/4 cup bread crumbs

Vegetable Stock 1.0
1 each large onion 2.0
2 each fresh leeks 2.0
2 each medium carrots 2.0
2 each medium celery stalks 1.0
1 each whole heads of garlic 2.0
2 tbsp tomato paste 1.0
1 oz bouquet garni 132.0
132 oz cold water 1.0
1 pinch black pepper 1.0
1 pinch soy sauce

Directions

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.
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.
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.
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.
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.