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

Directions

1. 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. 2

   While that's bubbling, saute onions in butter; set aside.

3. 3

   Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.

4. 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. 5

   Add sauteed onions, crumbs and eggies; mix in lightly.

6. 6

   Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).