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    You are in: Home / Recipes / Penzey's Rutabaga and Carrot Bake Recipe
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    Penzey's Rutabaga and Carrot Bake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Julesong's Note:

    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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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees F.
    2. 2
      Peel and cube the rutabagas into 1/2 inch pieces.
    3. 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. 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. 5
      Add carrot slices to the pot containing rutabagas and cook for 5 minutes.
    6. 6
      Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.
    7. 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. 8
      Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.
    9. 9
      Serve and enjoy!
    10. 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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    Ratings & Reviews:

    • on September 20, 2006


      I made this recipe when it first was published in Penzey's catalog and it was such a hit! I'm glad it's posted here because I had lost the recipe. Thanks for posting it!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2005


      I was the one who requested this recipe (thanks again Julesong!) My husband has made this for Thanksgiving two years running and thinks it is a great departure from the butternut squash that he's been making for years. He puts it together the night before and throws it into the oven to bake while the turkey is resting.

      people found this review Helpful. Was this review helpful to you? Yes | No


    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

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