Baked Sweet Potato and Turnip Casserole
- 1 large onion, thinly sliced
- 2 cloves garlic, minced (I used 1 tsp garlic powder)
- 1 tablespoon ghee or olive oil
- 2 large sweet potatoes (about 1 1/2 pounds), peeled, halved and cut into 1/4-inch slices
- 1/2 pound turnips (I used golden turnips), peeled and cut into 1/4-inch slices
- 1 cup chicken stock
- 1/2 cup coconut milk
- 1/2 teaspoon dried thyme
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup almond meal
- 1 tablespoon ghee, melted
- Preheat the oven to 400°F. Combine the almond flour with the 1 tablespoon of melted ghee until the mixture is”crumbly” and set aside.
- In a large skillet, cook the onions and garlic in the ghee or olive oil over low heat until the onions are soft and golden, about 10 minutes. Add the sweet potatoes, parsnips, chicken stock, coconut milk, thyme, and salt and pepper; bring the mixture to a boil. Reduce the heat and simmer, uncovered, for 15 minutes or until the potatoes are tender and most of the liquid is absorbed. Taste; add more salt and pepper if necessary.
- Transfer the mixture to a shallow casserole or gratin dish in which the vegetables fit in just one layer. Sprinkle the almond meal mixture evenly over the top of the casserole. Bake the casserole for 20 to 30 minutes or until all the remaining liquid has been absorbed and the topping is nice and brown.