Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2 mediums | Turnips (about 10 ounces total); peeled, cut into 3/4-inch pieces |
| 1 pack | Frozen brussels sprouts; (10 ounce) |
| 1 pack | Frozen large lima beans; (10 ounce) |
| ½ pounds | Frozen baby carrots |
| 4 tablespoons | Butter; (1/2 stick) |
| 1 teaspoon | Dried rubbed sage |
| 1½ cup | Diced cooked ham |
| 1½ cup | Grated sharp cheddar cheese |
| 1 cup | Fresh white breadcrumbs |
| \N 6 | servings |
Preheat oven to 350°F. Butter 8x8x2-inch glass baking dish. Boil turnips, brussels sprouts, lima beans and carrots in large pot of boiling salted water until tender, about 8 minutes. Drain well; place in large bowl. Add 2 tablespoons butter and sage and mix to coat. Mix in ham and ¾ cup cheese.
Season to taste with salt and pepper. Transfer vegetable mixture to prepared dish.
Melt remaining 2 tablespoons butter in heavy medium saucepan over medium heat. Add breadcrumbs and sauté until golden, about 4 minutes. Remove from heat. Mix in remaining ¾ cup cheese. Sprinkle breadcrumb mixture over vegetables. Cover with foil.
Bake vegetable gratin until heated through, about 30 minutes. Uncover and bake until topping browns, about 10 minutes longer.
Bon Appétit April 1996
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 5, 1998