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Ingredients

• 2 large sweet potatoes, peeled
• 1 butternut squash neck squash, peeled (2 1/4 pounds from a large butternut)
• 1 medium rutabaga peeled and halved lengthwise (2 pounds)
• 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.

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