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Scalloped Root Vegetables

Yield 8 servings


  • 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

How to Make It

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

  2. 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.

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

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