- This topic has 1 reply, 1 voice, and was last updated February 11, 2015 at 11:33 pm by .
- February 11, 2015 at 11:33 pm #352627
Harvest Vegetable Bake
1 rutabaga, diced
6 carrots, peeled, diced
1 cup sliced celery
1 1/2 tsp salt, divided
4 to 6 medium Yukon Gold or red potatoes, diced
5 tbsbutter, divided
3 tbs flour
1/4 tsp ground black pepper
Grating of nutmeg, 1/8 to 1/4 teaspoon
1 1/2 cups milk
1 cup mild Cheddar cheese
1 cup fresh bread crumbs
Butter a 3-quart casserole or baking dish.
Dice rutabaga and carrots – about 1/2-inch pieces – and slice the celery.
Put the diced rutabaga and carrots and sliced celery in a large saucepan. Cover with water. Add about 1 tsp of salt to the cooking water.
Bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
Dice potatoes and add to the vegetables, adding more water as needed to cover. Simmer, covered, for about 15 to 20 minutes, or until vegetables are tender.
Drain and let vegetables cool slightly.
In a saucepan, melt 4 tbs of butter over medium-low heat. Add the flour and stir until well blended. Stir in 1/2 tsp salt, the pepper, and nutmeg, then gradually stir in the milk.
Cook, stirring constantly, until thickened. Add cheese and stir until melted. Combine sauce with vegetables.
Stir gently. Turn into the prepared baking dish.
Heat oven to 350°.
Melt the remaining 1 tbs of butter. Toss with the bread crumbs.
Sprinkle crumbs over the vegetables. Bake, uncovered, for about 35 to 40 minutes,
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