Penzey'S Rutabaga And Carrot Bake

• 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

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 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. 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 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. 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!

carrot, butter, onion, ground pepper, salt, marjoram, garlic granules, flour, milk, cheddar cheese

Taken from www.food.com/recipe/penzeys-rutabaga-and-carrot-bake-107739 (may not work)