1/2 tbsp olive oil
1 large turnip, peeled and cut into 1/2 inch pieces
3 small red onions, cut into wedges
2 medium parsnips, peeled and sliced on the bias into 1/4 inch slices
3 medium carrots, peel and sliced on the bias into 1/4 inch slices
2 1/2 tbsp olive oil
2 tbsp fresh thyme
3 clove garlic, pressed
2 tsp sugar
3/4 tsp salt
1/2 tsp black pepper, coarsely ground
4 1/2 cup milk
1 sprig fresh rosemary
1 cup millet grits
1 oz Parmesan cheese, grated
2 oz sharp white cheddar cheese, shredded
1/2 tsp salt
1/4 tsp black pepper, coarsely ground