Scalloped Winter Vegetables Recipe

Name: Scalloped Winter Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium potatoes, cut in 1-inch cubes; 1/2 lb. rutabaga, cut into 3/4-inch cubes; 2 medium carrots, cut into 1-inch slices; 1 clove garlic, minced; 1/4 tsp. thyme; 1/4 tsp. black pepper; 2 c. chicken stock; 2 Tbsp. flour; 2 Tbsp. butter; 3 oz. sharp Cheddar cheese, grated; salt if needed

Servings: persons

4 medium potatoes, cut in 1-inch cubes
1/2 lb. rutabaga, cut into 3/4-inch cubes
2 medium carrots, cut into 1-inch slices
1 clove garlic, minced
1/4 tsp. thyme
1/4 tsp. black pepper
2 c. chicken stock
2 Tbsp. flour
2 Tbsp. butter
3 oz. sharp Cheddar cheese, grated
salt if needed

1
Cook potatoes, rutabaga and carrots in chicken stock to which has been added the minced garlic, thyme and pepper.
2
When barely tender, remove from heat.
3
Melt butter in skillet; stir in flour and cook briefly.
4
Drain the stock from cooked vegetables, and gradually add stock to butter flour mixture.
5
Stir and cook until thickened.
6
Combine with the precooked vegetables and pour into a baking dish.
7
Top with grated cheese.
8
Bake at 350u00b0 for 25 to 30 minutes.

440

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 medium potatoes, cut in 1-inch cubes, 1/2 lb. rutabaga, cut into 3/4-inch cubes, 2 medium carrots, cut into 1-inch slices, 1 clove garlic, minced, and more.

Yes, Scalloped Winter Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Scalloped Winter Vegetables

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