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Categories:Viewed: 33 - Published at: 9 years ago
Ingredients
- 2 medium turnips (about 10 ounces total), peeled, cut into 3/4-inch pieces
- 1 10-ounce package frozen brussels sprouts
- 1 10-ounce package frozen large lima beans
- 1/2 pound frozen baby carrots
- 4 tablespoons (1/2 stick) butter
- 1 teaspoon dried rubbed sage
- 1 1/2 cups diced cooked ham
- 1 1/2 cups grated sharp cheddar cheese
- 1 cup fresh white breadcrumbs
Method
- Preheat oven to 350F.
- Butter 8x8x2-inch glass baking dish.
- Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water until tender, about 8 minutes.
- Drain well; place in large bowl.
- Add 2 tablespoons butter and sage and mix to coat.
- Mix in ham and 3/4 cup cheese.
- Season to taste with salt and pepper.
- Transfer vegetable mixture to prepared dish.
- Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat.
- Add breadcrumbs and saute until golden, about 4 minutes.
- Remove from heat.
- Mix in remaining 3/4 cup cheese.
- Sprinkle breadcrumb mixture over vegetables.
- Cover with foil.
- Bake vegetable gratin until heated through, about 30 minutes.
- Uncover and bake until topping browns, about 10 minutes longer.
