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Root vegetable casserole

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    Source: www.backwoodshome.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B2, B3, B9, B12, C, D, P
    MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups medium parsnips (peeled and diced medium)

    2. 1-1/2 cups medium carrots (peeled and diced medium)

    3. 1-1/2 cups white turnip (peeled and diced medium)

    4. 3 Tbsp unsalted butter

    5. 1/4 cup onion (diced fine)

    6. 1 Tbsp flour

    7. 1 cup hot milk

    8. 1/4 tsp. fresh grated nutmeg

    9. kosher salt to taste

    10. 1/2 cup grated cheddar cheese

    11. bread crumbs to top casserole

    Instructions Jump to Ingredients ↑

    1. Cook parsnips, carrots, and turnips separately in lightly-salted boiling water until tender. Drain and combine in a greased oven casserole.

    2. Melt butter in a heavy bottomed pan over medium heat and saute onion until its translucent. Stir in flour and cook mixture over medium heat for 5 minutes while stirring constantly to prevent burning. Add hot milk and stir mixture over low heat until sauce is thickened and smooth. Add nutmeg, salt, and grated cheese and stir until cheese is melted.

    3. Pour sauce over vegetables, coat with toasted bread crumbs, and place in 400° oven for about 5 to 10 minutes. Serve hot.

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