1 L parsnips, cut into large chunks 4 cup
1 L sweet potatoes, cut into large chunks 4 cup
375 ml chicken broth 1 1/2 cup
375 ml apple juice 1 1/2 cup
15 ml butter 1 tbsp
3 apples, peeled & chopped
5 ml dried thyme leaves 1 tsp
salt & pepper to taste
250 ml fresh bread crumbs 1 cup
75 ml walnuts, chopped 1/3 cup
75 ml cheddar cheese, grated 1/3 cup
40 ml butter, melted 3 tbsp
30 ml brown sugar 2 tbsp
In a large saucepan; combine parsnips, sweet potatoes, broth and apple juice. Bring to a boil. Cover and reduce heat to medium-low, cooking for 10 minutes. Partially uncover and cook for 10 to 15 minutes or until fork tender. Drain off all but 1/2 cup (125 ml) of the broth. Mash vegetables.
Meanwhile, in large skillet; heat butter over medium high heat. Add apples. Cook, stirring occasionally, for 3 to 4 minutes. Sprinkle on thyme, salt and pepper. Continue to cook, stirring often, for 2 to 4 minutes or until apples are carmelized and soft.
Stir apples into mashed vegetables. Pour into greased baking dish.
In a medium bowl; add bread crumbs, walnuts, cheese, melted butter and brown sugar. Toss until crumbly. Sprinkle evenly over vegetables. Bake in preheated 375 F (190 C) oven for 30 minutes or until golden.
Serves 8