INGREDIENTS

INSTRUCTIONS

In salted water, boil rutabagas for six to eight minutes, and turnips and
parsnips for three to four minutes or until tender. Dry well. In a large
bowl, toss together vegetable slices. Arrange a layer of vegetables on the
bottom of a buttered 6- by 9-inch baking dish. Sprinkle some flour, then
cheese, then salt and pepper over vegetables. Repeat to make a second
layer. Layer additional vegetables on the final layer, then pour cream and
nutmeg over vegetables. Sprinkle more cheese over vegetables. Cover with
foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover
and bake for 40 minutes more until golden and bubbly. Let stand for five to
ten minutes before serving. Serves 4.
Comments: Root vegetables for this dish may be cooked a day ahead of time,
chilled and covered.
Root Vegetables: What's the Difference? Parsnips -- In America, they are
eaten as a winter vegetable. Rutabagas -- This cabbage family vegetable can
be used interchangeably with the turnip, although the rutabaga's flesh is
pale orange as compared to the creamy white flesh of the turnip. It can be
peeled and roasted with meat, cooked with soups, added to casseroles or
mashed. Turnips -- Sweet when young, turnips take on a coarser texture and
taste as they age. Peel the large ones before cooking.
Recipe Source: Home & Garden TV -- Home Grown Cooking - Episode 147
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
Converted by MM_Buster v2.0l.

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