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1
Melt the butter over medium heat in a smallish saucepan along with the garlic clove, and when the butter stops foaming remove the garlic clove and stir in the flour.
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2
Heat the milk until just shy of boiling, either in another small saucepan or in the microwave, along with the sprigs of thyme.
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3
To the roux add the hot milk, a little at a time and whisking constantly, and bring to a slow boil. Reduce heat to low and simmer for 3-5 minutes. Fish out the thyme sprigs and salt and pepper to taste. Set aside.
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4
Put the rutabagas and carrots in a big saucepan, cover with the vegetable stock, and bring to a boil. Turn down the heat and simmer about 20 minutes, then add the potato if using and simmer another 10 minutes or until you can easily put the tip of a paring knife through one of rutabagas. Drain, mash and stir in the butter, Aleppo pepper and the salt.
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5
Transfer to a bowl and, using a hand mixer, beat in the reserved Bechamel. Check and adjust seasonings, adding a bit more nutmeg and pepper as desired. Top with crispy onions or leeks.
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6
If you have any Swedes in your family, make sure to serve with plenty of pinot grigio.
