Parsnip, Turnip, and Rutabaga Gratin

Ingredients

• 0.3 teaspoon pepper black
• 2 ounce bread 
• 2 tablespoons brown sugar 
• 1 cup carrots sliced ()
• 2 tablespoons parsley fresh chopped
• 2 tablespoons juice of lemon 
• 10 servings cheese sauce 
• 2 cups parsnips sliced ()
• 3 pounds rutabaga peeled halved cut into 1/4-inch-thick slices
• 0.3 teaspoon salt 
• 1 tablespoon stick margarine melted
• 4 cups turnips cubed peeled () ( 1 pound)
• 2 teaspoons worcestershire sauce 

Equipment

• food processor
• bowl
• baking sheet
• oven
• pot
• baking pan

Directions

1. Cut each rutabaga slice into quarters.
2. 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.
3. 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.
4. Spread Cheese Sauce over vegetable mixture.
5. Preheat oven to 35
6. Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup.
7. Sprinkle crumbs on a baking sheet; bake at 350 for 5 minutes or until golden.
8. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce.
9. Bake at 350 for 25 minutes or until bubbly.
10. Let stand 10 minutes.
11. Sprinkle with parsley.