Creamed Rutabaga And Sweet Potato
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
47
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
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
2
Stir in the onion and microwave the mixture at high power (100%) for 1 minute
3
Stir in the rutabaga, the cream, and 2 tablespoons water and microwave the mixture at high power (100%) for 5 minutes
4
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
5
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
6
Stir in the onion and microwave the mixture at high power (100%) for 1 minute
7
Stir in the rutabaga, the cream, and 2 tablespoons water and microwave the mixture at high power (100%) for 5 minutes
8
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