Scalloped Root Medley

• 2 medium potatoes peeled and thinly sliced
• 1 large onion sliced very thin and rings separated
• 1 small rutabaga peeled and thinly sliced
• 2 parsnips peeled and thinly sliced
• 2 carrots peeled and thinly sliced
• 2 tablespoons Butter
• 2 tablespoons Wondra Flour
• 1 1/2 cups Boiling Chicken Stock
• Salt and Pepper to taste
• Paprika for color

1. In a well greased 2 quart casserole layer, rutabaga, onion, carrots, onion, parsnips, onion, potato, lightly salt and pepper between each layer. Repeat layering ending with potatoes on top.
2. Melt butter in a sauce pan over medium heat, stir in flour until well blended. Whisk in stock and stir constantly until the mixture is boiling and thickens.
3. Pour over casserole and sprinkle with paprika.
4. Bake uncovered at 350 degrees for 90 minutes or until the vegetables are tender and the top is golden brown.

potatoes, onion, carrots, butter, wondra flour, boiling chicken, salt, paprika

Taken from food52.com/recipes/14550-scalloped-root-medley (may not work)