Recipe by Elizabeth H.
Potato lovers unite! This deliciously different recipe uses rutabaga to jazz up the spuds. Hearty but healthy and low-fat. Try this for Thanksgiving or a potluck! Tested at high altitude.
Top Review by P
This really was delicios and different. We had never eated rudabagas before and they definately added to the recipe. Thanks so much. I did have to increase the oven time to 25 minutes.
- 3 medium russet potatoes
- 1 small rutabaga
- 1⁄2 medium onion
- 2 tablespoons butter or 2 tablespoons margarine
- 2 tablespoons flour
- 1⁄2 cup low-sodium low-fat chicken broth
- 1 (12 ounce) can evaporated skim milk
- 1⁄2 teaspoon ground black pepper
- 1 dash cayenne pepper (optional)
- 1⁄4 cup freshly grated parmesan cheese
Directions See How It's Made
- Peel potatoes and rutabaga and cut into 1/2" cubes.
- Place in saucepan, cover with cold water, salt lightly, and boil until tender- about 15 minutes.
- (Be careful not to overcook.) Drain.
- (Reserve the cooking water and freeze for a delicious, nutritious soup base!) Begin preheating oven to 425F degrees (about 220C degrees).
- In a small saucepan, melt margarine.
- Whisk in flour and cook over medium-high heat for 30 seconds.
- While whisking constantly, add chicken broth and milk.
- Continue whisking until sauce comes to a boil.
- Boil gently for 2 minutes.
- Remove from heat.
- Stir in salt and pepper.
- Slice half an onion into wide rings.
- Separate rings and add to potato/rutabaga mixture.
- Toss well.
- Place in casserole dish sprayed with non-stick cooking spray.
- Sprinkle with cayenne pepper, if desired.
- Pour sauce over all.
- Sprinkle evenly with parmesan cheese.
- Bake for 15 minutes, or until top begins to brown and sauce is bubbly.
- Serves 2-4.
- NOTE: Tested at high altitude.
- You may need to reduce the amount of liquids and/or cooking times.