Scalloped Rutabaga and Potatoes
|Rutabaga||1 Pound (Yellow Turnip)|
|Potatoes||1 Pound (2 Large Ones)|
|Butter/Low-cholesterol margarine||2 Tablespoon|
|Shallot||1 Large, minced|
|Milk||2 Cup (32 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|White pepper||1⁄4 Teaspoon|
|Nutmeg||1⁄4 Teaspoon (Plus Additional For Garnishing)|
|Breadcrumbs||2 Tablespoon (Seasoned / Plain)|
Peel the rutabaga, slice it thin, and parboil the slices until nearly tender, about 10 minutes.
Remove them with a slotted spoon to a 2-quart gratin dish.
Peel and slice the potatoes.
In the same boiling water, parboil the potatoes until nearly tender, about 5 minutes.
Drain and combine with the rutabaga, gently stirring to mix the vegetables evenly.
Preheat the oven to 375° F.
Melt the butter in a saucepan and saute the shallot until tender but not brown.
Add the flour and cook the roux, stirring over low heat, for 3 minutes.
Heat the milk to scalding separately; this can be done easily in the microwave in a mi-crowaveable measuring pitcher, 4 to 5 minutes on high.
Pour the hot milk all at once into the roux, stirring constantly over medium heat until the sauce is bubbling.
Add the seasonings.
Whisk until the seasonings are well-blended and the sauce is smooth.
Pour the sauce over the vegetables, lifting them with a spatula so that the sauce will reach the bottom of the pan.
Sprinkle with crumbs and additional nutmeg.
Bake for 35 to 40 minutes.
The vegetables should be very tender, the sauce bubbly, and the top brown.