Root Vegetables Casserole For Winter

• 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

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

parsnip, carrot, flavor, onion, butter, stuff, nutmeg, salt, pepper, breadcrumbs, eggs, cheese

Taken from www.food.com/recipe/root-vegetables-casserole-for-winter-281914 (may not work)