Penzey's Rutabaga And Carrot Bake

Total Time: 1 hr 5 mins Preparation Time: 20 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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 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 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!