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Categories:
parsnip carrot brown sugar lemon juice Worcestershire sauce salt black pepper cooking spray Bread butter parsley
Viewed: 64 - Published at: 4 years agoIngredients
- 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
- 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 13 x 9-inch baking dish coated with cooking spray. Spread Cheese Sauce over vegetable mixture.
- Preheat oven to 350°.
- 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.
