3 cups sliced, peeled parsnips.
6 cups sliced, peeled sweet potatoes.
1 cup orange juice (fresh).
1 tbsp brown sugar.
2 tsp minced ginger root.
salt & pepper.
1 cup fresh bread crumbs.
1/4 cup butter/margarine.
Pre heat oven 375F 180C Gas mark 5.
1. In large saucepan of boiling water cook parsnips for 3 minutes or until tender crisp. Remove with slotted spoon and refresh under cold water. In the same water cook sweet potatoes for 3 minutes or until tender crisp. Drain and refresh under cold water.
2. Combine juice, soya sauce, sugar and ginger. In 11 x 7 inch greased baking dish, layer 1/2 sweet potatoes, salt pepper to taste, 1/3 juice mixture, all the parsnips, 1/3 juice mixture salt pepper to taste. Top with remaining sweet potatoes, juice mixture and salt and pepper to taste. Dot with 2 tbsp butter/margarine.
3. In skillet/frying pan melt remaining butter, sauté bread crumbs for 1 minute. Sprinkle over casserole. Bake in oven for 1 hour, basting occasionally.