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| Parsnip, Rutabaga, Turnip Gratin with Cheese Sauce |
| 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 unsalted butter for the pan Cheese Sauce [see recipe below] 2 [1-ounce] slices bread 1 tablespoon butter or stick margarine, melted 2 tablespoons chopped fresh parsley Method 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 buttered 13 x 9-inch baking dish. Spread Cheese Sauce over vegetable mixture. Preheat oven to 350 degrees F. 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 degrees F for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350 degrees F for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley. Cheese Sauce Ingredients 1 tablespoon unsalted butter 3 tablespoons all-purpose flour 2 1/2 cups milk 1/2 cup shredded white cheddar cheese coarse salt 1/8 teaspoon grated whole or dash of dried nutmeg freshly ground black pepper Method Melt the butter in a medium saucepan over medium heat. Add the flour, stirring with a whisk. Gradually add the milk, stirring with a whisk until well-blended. Cook until slightly thick [about 10 minutes], stirring constantly. Remove from heat; add cheese and remaining ingredients, stirring until the cheese melts. |