Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:

Ingredients

6 serv.

The Veggies
parsnip, peeled, 1-inch cubes↗1 cup
rutabaga, peeled, 1-inch cubes↗1 cup
turnip, peeled, 1-inch cubes1 cup
carrot, coarsely chopped↗3⁄4 cup
The Flavor
onion, chopped↗1⁄3 cup
butter↗2 tablespoons
The Other Stuff
nutmeg↗1 dash
salt↗1⁄2 teaspoon
pepper↗1⁄2 teaspoon
breadcrumbs↗1⁄3 cup
eggs↗2
The Topping
cup cheese, grated↗1⁄2

Step-by-step instructions

1
Place chopped vegs in 2 cups water in saucepan & boil; simmer until tender (cooking time will vary depending on which vegs you use--check for tenderness at about 12 minutes); drain.
2
While that's bubbling, saute onions in butter; set aside.
3
Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
4
To veggies, add nutmeg and S & P; then mash or beat until consistency you appreciate--you should have small lumps--unless you like it glue-y!
5
Add sauteed onions, crumbs and eggies; mix in lightly.
6
Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).

Source: food.com

Original recipe ↗

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