"Saw a picture of this one in *Successful Farming* magazine's January 08 edition and simply HAD to post it for future reference. It looks and sounds so G-O-O-D! Use the veggies in any combination, as long as you end up with 3 cups (plus the carrots, etc.). The original recipe wanted you to boil the onions with the other veggies--but that just didn't appeal to me--so I added the step with sauteeing the onions. Use your favorite melty cheese, we prefer cheddar, the original recipe called for Gruyere. Don't you love having a choice? :rofl:"

Ingredient :

THE VEGGIES

• 1cup parsnip, peeled, 1-inch cubes
• 1cup rutabaga, peeled, 1-inch cubes
• 1cup turnip, peeled, 1-inch cubes
• ³⁄₄cup carrot, coarsely chopped

• THE FLAVOR

• ¹⁄₃cup onion, chopped
• 2tablespoons butter

• THE OTHER STUFF

• 1dash nutmeg
• ¹⁄₂teaspoon salt
• ¹⁄₂teaspoon pepper
• ¹⁄₃cup breadcrumbs
• 2eggs

• THE TOPPING

• ¹⁄₂cup cheese, grated

Directions :

• 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.
• While that's bubbling, saute onions in butter; set aside.
• Preheat oven to 375; grease a 1-quart casserole baking dish; set aside.
• 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!
• Add sauteed onions, crumbs and eggies; mix in lightly.
• Spoon into prepped pan; bake uncovered for 35 minutes; sprinkle with cheese, bake additional 5-10 minutes (browned & knife comes out clean).