Joey's Scalloped Root Veggies

I've often said that Thanksgiving Turkey Dinner is my very favorite dinner in the whole wide world. One of the reasons for this, in addition to the turkey, is all the fabulous casseroles and side dishes that go with it. Yum!
But here's the thing... sometimes those casserole are so heavy, it's no wonder everyone goes to sleep afterward. But it doesn't have to be that way! Instead of a big thick heavy cream sauce, what if we lighten things up a bit? This thought was sort of bouncing around my mind for a while, so I decided to come up with something.
I recently had some sweet potatoes, turnips, and carrots, and I thought PERFECT!
I sliced them, layered them with a delicious sauce, and then baked them. The final result has Thanksgiving written all over it!
And it has all of the flavor, but it won't send you into a food coma.
So give this one a try, even if you're not looking to lighten things. It's so good!!



3 large sweet potatoes
5 or 6 small turnips
2-3 lbs large carrots
1 stick butter
1 medium onion
1 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tsp poultry seasoning
1/2 cup flour
1-2 cups chicken broth
1/2 cup milk
1/2 cup white wine
1 cup bread crumbs + 3 tbs butter

Peel vegetables, and slice into 1/4 inch slices. Set aside.
In a large saucepan, melt stick of butter and add chopped onions.
Saute until they soften. Add seasonings and flour. Stir until the butter and flour are well incorporated, about two minutes.
Add milk, wine, and just enough broth to make it the right consistency. Stir well over medium heat until the sauce thickens.
Into a large casserole dish, ladle a little of the sauce, and then layer slices of each vegetable, with a little more sauce in between each layer. Pour any remaining sauce over the top.
Cover with foil. Bake in a 350 over for about an hour, or until veggies are tender. Just test with a fork.
Remove from oven. Remove foil.
Sprinkle with buttered bread crumbs. Place back in oven for 20-15 minutes until lightly golden. Let sit for at least 15 minutes before serving.


Tips:
These amounts are just guidelines. If you’re cooking for a small group, maybe cut back on the amounts. Of course, if you have a GIANT crowd, then double everything!
-Be sure to use enough salt and pepper. This particular combination of veggies is very sweet, so you need that salt to balance it. Feel free to add fresh herbs, if you’re so inclined. Before you layer everything, taste the sauce to see if it needs anything.
-You may not need all of the broth. Just add it a little at a time until it's a light sauce consistency. On the other hand, If the sauce is too thick for your liking, just add a little extra broth. You want it to be nice and light.
-Be sure to let it sit after the last bake because the sauce will thicken up just a bit as it cools.
-Want to use regular potatoes? Go for it!  Don't like turnips? Leave 'em out! Try parsnips instead! Any root vegetables will work!