1 Veggie Box rutabaga, peeled and thinly sliced
1 tsp thyme leaves
Salt and pepper to taste
3 Tbsp unsalted butter
Veggie Box turnips, peeled and thinly sliced
2 1/4 cups bread crumbs
1 1/2 cup vegetable stock
1 1/2 cup heavy cream
2 Tbsp extra-virgin olive oil
1/4 cup of parmesan

1 Veggie Box rutabaga, peeled and thinly sliced 1 tsp thyme leaves 3 Tbsp unsalted butter 2 1/4 cups bread crumbs 1 1/2 cup vegetable stock 1 1/2 cup heavy cream 2 Tbsp extra-virgin olive oil 1/4 cup of parmesan

Preheat the oven to 450F. Lightly butter a 9x11 baking dish. Arrange a thin, even layer of the rutabaga slices across the bottom of the dish. Sprinkle with a pinch of thyme, salt and pepper, then dot with tiny pats of the butter. Arrange a thin, even layer of turnip slices over the rutabaga. Sprinkle with thyme, salt and pepper and dot with more butter. Continue the layering process, alternating between the rutabaga and turnip, until the dish is approximately two-thirds full and all the vegetables have been included. Season the bread crumbs with salt and black pepper and spread over the vegetables. Pour the stock and cream over the bread crumbs; press down on the bread crumbs gently to absorb the liquids. Drizzle with the olive oil. Bake until the gratin is golden brown and the vegetables in the center of the dish are tender when poked with a paring knife, about 30 minutes. Add parmesan, and then add back to the oven for another 5-8 minutes. Remove the gratin from the oven and let rest for 20 minutes, then serve.