Rutabaga and Carrot Bake, or Zucchini Nicoise
Both of these serve 8-10, can be easily doubled
Good luck!
Rutabaga and Carrot Bake
8-10 servings
time to make: 1¼ hours 20 min prep
1-2 good-sized rutabaga (about 2 to 3 pounds total)
1 lb carrots, 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.
Zucchini Nicoise
Toss together in a 9" x 13" baking dish:
1-1/2 to 2 lbs. zucchini, sliced 3/8" thick
13 oz. canned tomatoes, drained and chopped
1 large red onion, thinly sliced
3 garlic cloves, crushed
1/4 cup olive oil
1 cup black olives (I like them unpitted but you have to warn the guests)
2 tsp. herbs de Provence
1 Tbs. capers
Salt and pepper to taste.
Parmesan cheese
Bake at 375*F for about 45 minutes, or until zucchini and onion are tender, tossing occasionally and adjusting the temperature up or down if the mixture is too dry or too watery. You want the finished dish to be just glazed in its own juices.
Sprinkle with:
parmesan cheese, basil
Serve warm, tepid or cold.
