Paddymac and anyone else who is interested:
Ah! A great dinner! I used GUEST LynnT's recipe, more or less. Couldn't get parsnips. I marinated in a mixture of "nonaloholic champagne" and wine vinegar, a little olive oil, and lots of garlic, for about six hours. Added onions, carrots, prunes, and Baked per the recipe at 350 for an hour. Thickened the sauce with commercial breadcrumbs.
Served with steamed asparagus in a lemon-butter sauce, and with herbed wild rice.
Then a nice salad of radicchio, spinach, oakleaf lettuce and cherry tomatoes, in a vinegar/oil/Dijon mustard dressing.
Dessert was a slice of imported Sienese pan forto, along with Irish Cream flavored coffee.
A great time was had by all, needless to say. SCrumptious!
DEBRIEFING: In retrospect, there were enough vegetables in the dish itself that I might well have done without the asparagus, wonderful as it was.
Thanx to all who offered advice!
Dave Oesterreich