|
Ingredients
|
For 4
|
For 100
|
|
Sweet potatoes
|
450gms
|
11kg
|
|
Carrots
|
225gms
|
5.6kg
|
|
Onions
|
225gms
|
5.6kg
|
|
Peas
|
225gms
|
5.6kg
|
|
Turnip
|
115gms
|
2.8kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Stock
|
300ml
|
7.5litre
|
|
Parsley
|
a spring
|
5 bunches
|
|
Butter
|
30gms
|
630gms
|
Parboil sweet potatoes in jackets. Peel and cut into
roundels. Peel and dice carrots, onions and turnip; shell peas. Arrange vegetables
in layers in a hot pot dish or casserole, keeping layer of sweet potato on top.
Dot with butter. Add stock mixed with seasoning. Cover with greasepaper or lid.
Cook in a moderate oven until vegetable are tender. Remove paper and brush
potato with a little melted butter. Brown the top in a hot oven. Garnish with
chopped parsley. Serve with a folded napkin pinned round the dish in which it
was cooked.
