Creamed Rutabaga and Sweet Potato

1 1/2 tb Unsalted butter; cut into pieces
1 1/2 tb All-purpose flour
1 Onion; chopped
3/4 lb Rutabaga; peeled and cut into 1/2-inch pieces
1 c Heavy cream
3/4 lb Sweet potato; peeled and cut into 1/2-inch pieces

In a microwave-safe 9-inch square baking dish microwave the butter at high power (100%) for 15 seconds, or until it is melted, stir in the flour, and microwave the roux at high power (100%), stirring it every minute, for 3 minutes. Stir in the onion and microwave the mixture at high power (100%) for 1 minute. Stir in the rutabaga, the cream, and 2 tablespoons water and microwave the mixture at high power (100%) for 5 minutes. Stir in the sweet potato and salt and pepper to taste, microwave the mixture at high power (100%) for 15 to 18 minutes, or until the vegetables are tender, and let the mixture stand, covered, for 5 minutes.

Serves 2 with leftovers.

Creamed Rutabaga and Sweet Potato printer friendly version located here. (Just the recipe. Nothing else.)
Click Back to return.