Root Vegetables Casserole for Winter

Name: Root Vegetables Casserole for Winter
Ingredients: 1 cup parsnip, peeled, 1-inch cubes; 1 cup rutabaga, peeled, 1-inch cubes; 1 cup turnip, peeled, 1-inch cubes; 3/4 cup carrot, coarsely chopped; 1/3 cup onion, chopped; 2 tablespoons butter; 1 dash nutmeg; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup breadcrumbs; 2 eggs; 1/2 cup cheese, grated

Root Vegetables Casserole for Winter was pinched from <a href="http://www.food.com/recipe/root-vegetables-casserole-for-winter-281914" target="_blank">www.food.com.</a>

"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

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1 cup parsnip, peeled, 1-inch cubes

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1 cup rutabaga, peeled, 1-inch cubes

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1 cup turnip, peeled, 1-inch cubes

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3/4 cup carrot, coarsely chopped

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1/3 cup onion, chopped

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2 tablespoons butter

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1 dash nutmeg

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1/2 teaspoon salt

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1/2 teaspoon pepper

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1/3 cup breadcrumbs

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2 eggs

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1/2 cup cheese, grated

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