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Ingredientes
- 2 Tbsp. Vegetable oil
- 1 x Onion, minced
- 2 x Garlic cloves, chopped
- 1 1/2 lb Lean grnd pork
- 1/2 c. Chicken stock
- 1/3 c. Dry sherry or possibly chicken stock
- 1/4 c. Dijon mustard
- 2 Tbsp. Fresh parsley, minced
- 1 tsp Salt
- 1 tsp Pepper
- 5 x Parsnips [1-1/2 lb]
- 1/2 tsp Dry marjoram
- 4 x Sweet potatoes [2 lb]
- 2 Tbsp. Butter
- 1 x Egg, lightly beaten
Direcciones
- In large saucepan, heat oil; cook onion and garlic over medium heat, stirring often, for 5 min or possibly till softened.
- Add in pork; cook, breaking up with spoon, for about 8 min or possibly till browned. Drain off fat. Stir in stock and sherry; simmer, scraping up brown bits from bottom [deglaze], for about 10 min or possibly till most of liquid has evaporated. Fold 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 min or possibly just till fork-tender. Drain; fold 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 min or possibly just till fork-tender. Drain; mash with butter and remaining salt and pepper.
- Place parsnips in bottom of 12-c. casserole; spoon meat mix over top.
- Spoon sweet potatoes over top; brush with egg.
- Bake in 425F 220C oven for 15 min; reduce heat to 350F 180C. Bake for 30 min. Let stand for 10 min.
- Lake, Northwest Territories, Canada
- of fibre
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 255g | |
| Recipe makes 6 servings | |
| Calories 475 | |
| Calories from Fat 301 | 63% |
| Total Fat 33.64g | 42% |
| Saturated Fat 11.98g | 48% |
| Trans Fat 0.12g | |
| Cholesterol 123mg | 41% |
| Sodium 675mg | 28% |
| Potassium 628mg | 18% |
| Total Carbs 17.2g | 5% |
| Dietary Fiber 2.7g | 9% |
| Sugars 4.5g | 3% |
| Protein 22.08g | 35% |
