Parsnip, Turnip, and Rutabaga Gratin

Parsnip, Turnip, and Rutabaga Gratin
Photo by Becky Luigart-Stayner


  • 4 cups (1/2-inch) cubed peeled turnips (about 1 pound)
  • 2 (1-ounce) slices bread
  • ¼ teaspoon black pepper
  • 1 cup (1/4-inch) sliced carrot
  • 2 cups (1/4-inch) sliced parsnip
  • 2 tablespoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • + 7 more ingredients
    • 1 large rutabaga (about 3 pounds), peeled, halved, and cut into 1/4-inch-thick slices
    • ¼ teaspoon salt
    • 2 tablespoons chopped fresh parsley
    • 2 tablespoons brown sugar
    • 1 tablespoon butter or stick margarine, melted
    • Cooking spray
    • Cheese Sauce

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 baki...

View full recipe at My Recipes


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