Penzey's Rutabaga and Carrot Bake

• good-sized rutabaga (about 2 to 3 pounds total)↗1 -2
• lb carrot, peeled and sliced↗1 lb
• butter↗3 tablespoons
• medium onion, chopped↗1
• ground pepper↗1 teaspoon
• salt↗2 teaspoons
• marjoram↗1 teaspoon
• garlic granules↗1⁄2 teaspoon
• flour↗2 tablespoons
• milk↗3 cups
• grated cheddar cheese↗1⁄2 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Peel and cube the rutabagas into 1/2 inch pieces.

3. 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. 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. 5

   Add carrot slices to the pot containing rutabagas and cook for 5 minutes.

6. 6

   Drain cooked vegetables in a colander then put them into a 2-quart casserole or a 9x13-inch pan.

7. 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. 8

   Remove foil and broil for about 5 minutes or until the cheese is browned to your preference.

9. 9

   Serve and enjoy!

10. 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!