Instructions: In salted water, boil rutabagas for six to eight minutes, and turnips and parsnips for three to four minutes or until tender. Dry well.

In a large bowl, toss together vegetable slices. Arrange a layer of vegetables on the bottom of a buttered 6- by 9-inch baking dish. Sprinkle some flour, then cheese, then salt and pepper over vegetables. Repeat to make a second layer. Layer additional vegetables on the final layer, then pour cream and nutmeg over vegetables.

Sprinkle more cheese over vegetables. Cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove cover and bake for 40 minutes more until golden and bubbly. Let stand for five to ten minutes before serving.

Serves 4.

Comments: Root vegetables for this dish may be cooked a day ahead of time, chilled and covered.

Root Vegetables: Whats the Difference?

Parsnips - In America, they are eaten as a winter vegetable.

Rutabagas - This cabbage family vegetable can be used interchangeably with the turnip, although the rutabagas flesh is pale orange as compared to the creamy white flesh of the turnip. It can be peeled and roasted with meat, cooked with soups, added to casseroles or mashed.

Turnips - Sweet when young, turnips take on a coarser texture and taste as they age. Peel the large ones before cooking.

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