Veggie Box parsnips, peeled and sliced
Veggie Box turnips, peeled and sliced
1 can (10-3/4 ounces) cream of celery soup
1 cup milk
1/2 teaspoon pepper
2 cloves of garlic
1/2 cup of onion
1 cup shredded sharp cheddar cheese
1/2 cup panko bread crumbs
1 tablespoon butter, melted

1 can (10-3/4 ounces) cream of celery soup 1 cup milk 1/2 teaspoon pepper 2 cloves of garlic 1/2 cup of onion 1 cup shredded sharp cheddar cheese 1/2 cup panko bread crumbs 1 tablespoon butter, melted

Place parsnips and turnips in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, until crisp-tender, 5-7 minutes. Meanwhile, in a small saucepan, saute the onions and garlic. Then add the soup, milk and pepper. Bring to a boil; reduce heat to low. Stir in cheese until melted. Drain vegetables; transfer to an 11x7-in. baking dish coated with cooking spray. Pour sauce over vegetables. Combine bread crumbs and butter; sprinkle over top. Bake, uncovered, at 400F until vegetables are tender and crumbs are golden brown, 15-20 minutes.