Scalloped Root Vegetables

Southern Living
8 servings


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1 large oven cooking bag
1/4 cup all-purpose flour
2 baking potatoes
2 sweet potatoes
4 parsnips
1 small onion, chopped
1 teaspoon salt
1 teaspoon pepper
3 cups whipping cream


Place oven bag in a 13- x 9-inch baking dish. Add flour; twist end of bag, and shake to coat.

Peel potatoes and parsnips, and cut into 1/4-inch-thick slices. Add vegetables, salt, and pepper to oven bag, and shake to coat. Add cream; squeeze bag to blend ingredients.

Close oven bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

Bake at 350° for 1 hour. Remove from oven, and let stand 5 minutes.

Created date

October 2003