1 hr 5 mins
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." Posted by request.
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- 1Preheat oven to 350 degrees F.
- 2Peel and cube the rutabagas into 1/2 inch pieces.
- 3Place cubed rutabagas in a pot and add water to cover by 2 inches; bring water to a boil and let simmer for 10 minutes.
- 4While 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.
- 5Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
- 6Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
- 7Pour 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.
- 8Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
- 9Serve and enjoy!
- 10Notes: 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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Nutritional Facts for Penzey's Rutabaga and Carrot Bake
Serving Size: 1 (181 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 180.0
- Calories from Fat 92
- Total Fat 10.2 g
- Saturated Fat 6.3 g
- Cholesterol 31.6 mg
- Sodium 757.7 mg
- Total Carbohydrate 16.8 g
- Dietary Fiber 3.2 g
- Sugars 6.0 g
- Protein 6.3 g