4 medium carrots
1 turnip or 1/2 rutabaga
1 cup vegetable stock
salt and pepper to taste
3/4 cup breadcrumbs
2 cups (4 ounces) grated sharp cheddar cheese
Preheat oven to 350 degrees F. Grease a casserole dish with butter.
Slice the vegetables and arrange them in alternate layers in the dish, beginning and ending with potatoes.
Pour the stock over the vegetables and season with salt and pepper.
Cover with a lid or foil and bake for 1 1/2 hours.
In a bowl, mix together the breadcrumbs and cheese and sprinkle on top of the casserole.
Return the dish to the oven and bake, uncovered, until the topping is crisp and starting to brown, about 15 minutes.
note: I cooked the casserole in my crockpot (about 2 1/2-3 hours) for the first part and then put the crock into the oven for the browning of the topping and it turned out fine.
source: The Redwall Cookbook by Brian Jacques