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1
Wash and peel the carrots, potatoes, parsnips and rutabaga.
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2
Cut all the veggies on a diagonal into thin slices.
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3
I start this in a large Teflon pan with tight fitting cover, on the stove top to get some caramelization on the veggies and to bring out the flavors (about 15 minutes on med-high heat).
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4
Then I transfer into a corning ware square casserole dish and cover and cook in the oven (about 20 minutes or until tender and crumbs are browned).
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5
In a large pan heat oil and 1 tablespoon butter and saute garlic for one minute.
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6
Layer the veggies; potatoes, carrots, turnips, rutabaga and onions into pan.
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7
Sprinkle with salt, pepper, sugar and orange juice and toss to distribute all the flavors.
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8
Cook covered over med-high heat (this steams them as browning is taking place).
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9
When bottom layer is just getting color, remove cover and begin to move the next layers up, cover again and keep rotating the vegetables until all have a chance to caramelize a bit.
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10
Remove from heat and toss with parsley and thyme and adjust salt and pepper to taste.
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11
Spoon vegetables gently into a buttered casserole dish.
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12
Cover with seasoned breadcrumbs and melted tablespoon of butter.
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13
Place casserole into a 350 degree oven- covered for 10 minutes; remove cover and let crumbs brown- 10 minutes.
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14
We like our vegetables with a little bite; not very soft.
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15
Pass a long fork into the casserole to test done-ness and this will determine the length of cooking time for you.
