Penzey'S Rutabaga And Carrot Bake - cooking recipe

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

Preparation

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!