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Parsnip, Turnip, and Rutabaga Gratin

Photo: Becky Luigart-Stayner
Yield 10 servings (serving size: 1 cup)

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

Nutrition Information

  • calories 178
  • caloriesfromfat 28 %
  • fat 5.5 g
  • satfat 3.1 g
  • monofat 1.5 g
  • polyfat 0.4 g
  • protein 6.3 g
  • carbohydrate 28.9 g
  • fiber 3.3 g
  • cholesterol 15 mg
  • iron 1.4 mg
  • sodium 305 mg
  • calcium 207 mg

How to Make It

  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.