Ingredients
- 2 pounds sweet potatoes, about 4 cups cooked and pureed
- 2 cups peeled and diced carrots
- 3 cups peeled and diced butternut squash
- 1 cup peeled and diced parsnips
- 1 1/2 cups peeled and diced turnips
- 1 1/2 cups quartered mushrooms
- 1/2 cup diced onions
- 1/2 cup diced celery
- 3 Tbsp olive oil
- 1/2 tsp ground or grated nutmeg
- 1 tsp chopped fresh rosemary
- 2 tsp salt
- 1/2 tsp black pepper
- 3/4 Vegetable Stock
- 3/4 cup apple cider
- 3 tsp brown sugar
- 1/2 tsp peeled and grated fresh ginger
- 2 tsp maple syrup
Preparation
Step 1
Preheat oven to 400 degrees F. Wrap sweet potatoes in aluminum foil and bake for 1 hour or until soft in the center when pierced with a fork. Remove form oven and set aside.
In a large saute pan, saute carrots, squash, parsnips, turnips, mushrooms, onions and celery in olive oil, until onions are translucent. Add nutmeg, rosemary, salt, and pepper. Continue cooking over medium heat for 5 minutes.
Add vegetable stock, apple cider and brown sugar to the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are cooked through, about 25 minutes.
Unwrap and peel sweet potatoes. Transfer to a food processor and puree with ginger and maple syrup.
Place vegetable mixture on the bottom of a 1 1/2 quart casserole dish and spread sweet potato mixture top.
Bake at 350 degrees for 15 minutes.