Sweet Potato and Parsnip Boulangeres

I often make Delia Smith's Potatoes Boulangeres to go with sausages, chicken or even fish. 

Today I had picked up some seasoned chicken thighs and drumsticks from Waitrose - I don't usually buy ready meals or easy cook meals but this was on special offer and at the moment I welcome any opportunity to save a bit of time.

I was going to serve Potatoes Boulangeres but discovered I didn't have many potatoes. I did have some parsnips and a sweet potato so I used these instead. The result was very tasty. I think I'll experiment a bit more with this recipe. How about leeks and potatoes? Or other root vegetables such as turnip, celeriac or swede?

Sweet Potato and Parsnip Boulangeres
Serves 4

Ingredients:
2 x parsnips
1 x sweet potato
1 x onion
4 x medium sized potatoes
200ml milk
200ml water
2 teaspoons marigold vegetable stock
Spray olive oil

Method:
Pre-heat the oven to 200°C
Peel and finely slice the parsnips and potatoes. 
Halve the onion and peel. Finely slice.
Layer the vegetables in an oven-proof dish (I always use a lasange dish) starting with the parsnips at the bottom, followed by the sweet potato, onion and finally the potatoes.
Dissolve the Marigold powder in the water.
Pour over the stock and milk.
Spray the top with olive oil.
Bake in the oven for 50-60 minutes until the top layer of potatoes is crispy and the rest of the veg feels soft when you stick in a knife or skewer.