Parsnip, Turnip, And Rutabaga Gratin

• 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
• 2 (1-ounce) slices bread
• 1 tablespoon butter or stick margarine, melted
• 2 tablespoons chopped fresh parsley

1. 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.
2. Preheat oven to 350u0b0.
3. Place bread in a food processor; pulse 10 times or until crumbly to measure 1 cup. Sprinkle crumbs on a baking sheet; bake at 350u0b0 for 5 minutes or until golden. Combine breadcrumbs and butter in a small bowl; sprinkle over sauce. Bake at 350u0b0 for 25 minutes or until bubbly. Let stand 10 minutes. Sprinkle with parsley.

parsnip, carrot, brown sugar, lemon juice, worcestershire sauce, salt, black pepper, cooking spray, bread, butter, parsley

Taken from www.myrecipes.com/recipe/parsnip-turnip-rutabaga-gratin (may not work)