Penzey's Rutabaga and Carrot Bake

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.

• Ready In: 1 hr 5 mins
• Serves: 8-10

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!