Root Gratin

• 5 medium sized turnips, but feel free to throw in a rutabaga
• 3 parsnips
• 10 tablespoons butter
• heavy cream or half and half to cover the roots in the gratin dish
• salt
• pepper
• 1 cup crushed Ritz crackers

1. Peel the roots and grate them in a food processor.
2. Liberally salt the grated roots and allow them to drain in a colander for at least a half hour. Then, squeeze the water out of the roots until they are dry.
3. Melt 4 Tablespoons of butter in a large skillet, and add the roots. Stir for about 10 minutes.
4. Place the roots in a large buttered gratin dish. Cover with the cream or half and half so the liquid is almost covering the roots.
5. Heat the remaining butter in a skillet, and add the Ritz Cracker crumbs to the skillet. (I crush the crackers with a rolling pin.) Stir for just a few minutes.
6. Spread the cracker crumbs over the top of the gratin, dot with the remaining butter, and bake in a 375-degree oven for 30 minutes. Let cool just a bit before serving.

parsnips, butter, heavy cream, salt, pepper, crackers

Taken from food52.com/recipes/7897-root-gratin (may not work)