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RUTABAGA AND CARROT BAKE PENSEY

l-2 good sized rutabagas (2-3 lbs. total)
l lb. carrots peeled and sliced
3 tbsps. butter
l med onion chopped
l tsp pepper
2 tsp. salt
l tsp marjoram
l/2 tsp. granulated garlic
3 tbsps. flour
3 cups milk
l/2 cup cheddar cheese
Heat ov en 350. rutabagas can be very difficult to cut so be careful when you first cut in half. Cut off all the skin and cut each half into slicesx about l/2″ thick, cut each slice into l/2″ pieces and each piece into l/2″ cubes. Put in a pot and cover with water at least 2″ over the veggies. Bring to boil and cook for l0 mins. Add carrots to pot and cook another 5 mins. After you put the rutabage into the pot start your white sauce. Melt butter in saucepan; add onion, pepper, salt, marjoram and garlic. Cook over med heat until onion has softened about 5 mins. Stir in flour and cook for about 3 mins. Add milk and stir constantly until mixture comes to a near boil, stir and cook another 3 mins. Remove from heat and set aside until beggies are ready. When the veggies are cooked drain them and put into a 2-qt. casserole or 9xl3″ pan. Pour the white sauce over veggies and top with grated cheese. Lightly cover with foil and p ut into oven until the casserole is hot and bubbly about 20-30 mins. Remove the foil and put under the broiler for a few mins to brown the cheese. Serve hot.
Serves 8-l0 Penzey’s

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https://recipes.connorbowen.com/recipe/rutabaga-and-carrot-bake-pensey/