Parsnip, Turnip, and Rutabaga Gratin |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
1 large rutabaga (about 3 pounds), peeled, halved, and cut into 1/4-inch-thick slices |
4 cups (1/2-inch) cubed peeled turnips (about 1 pound) |
2 cups (1/4-inch) sliced parsnip |
1 cup (1/4-inch) sliced carrot |
2 tablespoons brown sugar |
2 tablespoons lemon juice |
2 teaspoons worcestershire sauce |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
cheese sauce |
2 (1-ounce) slices bread |
1 tablespoon butter or stick margarine, melted |
2 tablespoons chopped fresh parsley |
Directions:
1. Cut each rutabaga slice into quarters. Combine rutabaga, turnips, parsnip, and carrot in an 8-quart stockpot; cover with water. Bring to a boil, and cook 30 minutes or until tender. Drain. Stir in sugar and next 4 ingredients (sugar through pepper). Spoon vegetable mixture into a 13 x 9-inch baking dish coated with cooking spray. Spread Cheese Sauce over vegetable mixture.
2. Preheat oven to 350°.
3. Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle crumbs on a baking sheet; bake at 350° for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350° for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.
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