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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.
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.