8 cups diced root veggies ( I like carrots, beets, sweet potatoes, parsnips, and green cabbage)
3 tablespoons butter
3/4 cup cream
1.5 cup shredded Cheddar cheese
1.5 cup soft bread crumbs
1Place veggies in a large saucepan or Dutch oven along with 3 T butter and sauté for about 15 minutes or until vegetables are crisp-tender.
2Mix in bread crumbs, cream, and cheese. Add any spices you might like - salt, pepper, nutmeg. Bake, uncovered, at 350 degrees F for 25-30 minutes or until bubbly around the edges.