Root Vegetables Casserole For Winter

Name: Root Vegetables Casserole For Winter
Ingredients: The Veggies; 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; The Flavor; 1/3 cup onion, chopped; 2 tablespoons butter; The Other Stuff; 1 dash nutmeg; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/3 cup breadcrumbs; 2 eggs; The Topping; 1/2 cup cheese, grated

16 ingredients

6 steps

Ingredients

The Veggies
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
The Flavor
1/3 cup onion, chopped
2 tablespoons butter
The Other Stuff
1 dash nutmeg
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup breadcrumbs
2 eggs
The Topping
1/2 cup cheese, grated

Directions

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).