Recipe of the Week
Root vegetable casserole
Courtesy of
Richard Blunt

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2 cups medium parsnips (peeled and diced medium)
1-1/2 cups medium carrots (peeled and diced medium)
1-1/2 cups white turnip (peeled and diced medium)
3 Tbsp unsalted butter
1/4 cup onion (diced fine)
1 Tbsp flour
1 cup hot milk
1/4 tsp. fresh grated nutmeg
kosher salt to taste
1/2 cup grated cheddar cheese
bread crumbs to top casserole


Cook parsnips, carrots, and turnips separately in lightly-salted boiling water until tender. Drain and combine in a greased oven casserole.

Melt butter in a heavy bottomed pan over medium heat and saute onion until it’s translucent. Stir in flour and cook mixture over medium heat for 5 minutes while stirring constantly to prevent burning. Add hot milk and stir mixture over low heat until sauce is thickened and smooth. Add nutmeg, salt, and grated cheese and stir until cheese is melted.

Pour sauce over vegetables, coat with toasted bread crumbs, and place in 400° oven for about 5 to 10 minutes. Serve hot.

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