Ingredients:
2 Cups potatoes, julienne
1 Cup turnips, julienne
1 Cup carrots, julienne
1/4 Cup (1/2 Stick) butter, melted
1/2 Teaspoon salt
1/4 Teaspoon pepper
Pinch of freshly grated nutmeg
Preheat oven to 450’F. Combine all ingredients in large bowl and mix well. Turn into 10 inch non-stick skillet, pressing evenly with back of spoon.. Cook over medium heat until bottom of vegetables begin to brown, about 10 minutes.. Transfer to oven and bake until tender, about 25 to 30 minutes. Invert onto platter and serve. Serves 8
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