Penzey's Rutabaga and Carrot Bake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
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From the 2003 Penzey's holiday catalog. Holiday gatherings bring family and friends together to share conversation, laughs, and a good meal. If you find yourself in a rut with your veggies, making the same thing every year, try this casserole for a change. Ingredients:
1 -2 good-sized rutabaga (about 2 to 3 pounds total) |
1 lb carrot, peeled and sliced |
3 tablespoons butter |
1 medium onion, chopped |
1 teaspoon ground pepper |
2 teaspoons salt |
1 teaspoon marjoram |
1/2 teaspoon garlic granules |
2 tablespoons flour |
3 cups milk |
1/2 cup grated cheddar cheese |
Directions:
1. Preheat oven to 350 degrees F.
2. Peel and cube the rutabagas into 1/2 inch pieces.
3. Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
4. While rutabagas are simmering, make the white sauce: melt butter in a saucepan over medium heat and add the chopped onion, pepper, salt, marjoram, and garlic and cook until the onion softens, about 5 minutes; stir in flour and cook 3 minutes; add milk and cook, stirring constantly, until mixture comes to a near boil for 3 minutes; remove from heat and set aside.
5. Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
6. Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
7. Pour the white sauce over vegetables in pan, top with grated cheddar cheese, then lightly cover with foil and bake at 350 degrees F until hot and bubbly, about 20 to 30 minutes.
8. Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
9. Serve and enjoy!
10. Notes: Rutabagas resemble a large turnip and are coated with wax to help preserve them; it is a bit of an effort to cut and peel them, but is well worth it - leftovers from this dish taste great reheated!
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