Penzey's Rutabaga and Carrot Bake

Recipe by Julesong
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READY IN: 1hr 5mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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