Login to Save Like

Ingredients

• 2   large sweet potatoes, peeled
• 1   butternut squash neck (2 1/4 pounds) from a large butternut squash, peeled
• 1   medium rutabega (2 pounds), peeled and halved lengthwise
•   Kosher salt and freshly ground pepper
• 1/2 cup  low-sodium chicken broth
• 1/4 cup  heavy cream
• 3/4 cup  panko (Japanese bread crumbs)
• 1 1/2 tablespoons  extra-virgin olive oil

Description

Use A Mandoline To Cut The Vegetables Into Thin Slices; They Will Turn Tender When Baked With Chicken Broth And A Little Cream.

Recipe.com