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      RECIPE TITLE "Parsnip, Turnip and Rutabaga Gratin Recipe"
    Source: Cooking Light magazine,
    Courtesy of Cooking.com

    yieldsYield: 10 servings time---difficultyeasy

      RECIPE INGREDIENTS

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

      RECIPE METHOD

    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 baking dish coated with cooking spray. Spread Cheese Sauce over vegetable mixture. Preheat oven to 350 degrees F.

    Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle crumbs on a baking sheet; bake at 350 degrees F for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350 degrees F for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.

    Serving size: 1 cup

    Recipe reprinted by permission of Cooking Light magazine. All rights reserved.

      Nutrition Facts
    Yield: 10 servings
    Facts per Serving
    Calories: 178 Fat: 6g Carbohydrates: 29g
    Cholesterol: 15mg Sodium: 305mg Protein: 6g
    Fiber: 3g % Cal. from Fat: 30% % Cal. from Carbs: 65%

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