Recipe for Southern Vegetable Gratin 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
2 med Turnips (about 10 ounces total), peeled, cut into 3/4-inch pieces
1 pkt Frozen brussels sprouts, (10 ounce)
1 pkt Frozen large lima beans, (10 ounce)
1/2 lb Frozen baby carrots
4 tbl Butter, (1/2 stick)
1 tsp Dried rubbed sage
1/2 cup Diced cooked ham
1/2 cup Grated sharp cheddar cheese
Instructions:
Instructions: 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 3/4 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 saute until golden, about 4 minutes. Remove from heat. Mix in remaining 3/4 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.

6 servings

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