YIELD: 25 SERVINGS

6 rutabagas, peeled, halved, cut in ¼" slices
2 turnips, peeled, cut into slices
1 parsnips, sliced
1 carrots, sliced
¼ cup brown sugar
½ cup fresh garlic, minced
¼ cup lemon juice
1 Tbsp. Worcestershire sauce
½ teas. salt
½ teas. black pepper

Cheese Sauce:
2 Tbsps. margarine
6 Tbsps. all purpose flour
5 cups milk
1½ cups shredded cheese
½ tsp. salt
¼ tsp. nutmeg
¼ tsp. black pepper
1 cup Panko crumbs

1. Steam all the vegetables until they are almost done. Place in a large bowl and stir in the remaining ingredients.

2. Make a classic cheese sauce.

3. Spray a steamtable pan with cooking spray and place vegetable mixture evenly in the pan.

4. Pour cheese sauce over the vegetables.

5. Bake in a preheated 350°F oven for 15 minutes.

6. Sprinkle the Panko crumbs over the vegetables & sauce.

7. Cook for another 5 minutes to brown.

Recipe: Bryan Norris, district chef, Dell Dining, Georgetown, TX.