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Author Notes: I recently got back from a vacation in Thailand and have been experimenting at home with some of the things I ate on my trip. Although I have yet to succed at making an edible curry paste from scratch (each attempt has been a spectacular disaster), I thought a premade curry paste would be a nice spicy complement to a sweeter vegetable dish with a salty feta topping. The framework for the recipe came from Cooks Illustrated's Scalloped Potatoes with Root Vegetables. - VanessaS
Serves 6 to 8
- 1 1/2 pounds sweet potatoes, peeled
- 1 pound parsnips, peeled
- 1 tablespoon butter
- 1 medium onion, finely diced
- 2 cloves of garlic, minced
- 1 heaping tablespoons minced ginger
- 2 teaspoons red curry paste
- 1 cup chicken stock
- 1 cup heavy cream
- 1 cup crumbled feta
- Preheat the oven to 425.
- Slice the sweet potato and parnsip into 1/8 inch thick slices on a mandolin. Set aside.
- In a large dutch oven with a lot of surface area, melt the butter over medium heat. Add the onion, garlic, ginger and a pinch of salt to the pot and saute until translucent, stirring occasionally. Add the curry paste and stir until combined and no clumps remain.
- Add the parsnips, cream, and stock to the pot and bring to a simmer. Cover the pot and let simmer for 5 minutes. Add the sweet potato to the pot and bring it back to a simmer. Cover and let simmer about 10 minutes, until the sweet potatoes are just tender enough to pierce with a knife.
- Pour the contents of the pot into an 8 inch by 8 inch baking dish and sprinkle the top with feta. Bake for about 17 to 20 minutes, until the feta is browned and the cream bubbles.
- This recipe was entered in the contest for Your Best Root Vegetable Side