I had never eaten a rutabaga so I decided to buy one and create something with it. For the purpose of trying it this recipe wasn’t the best choice because I am still not sure what a rutabaga taste like. On the other hand the casserole was delicious so I had to share. Feel free to add the roots of your choice.
1 fennel bulb diced (green parts removed)
1 sweet onion diced
1 tbsp olive oil
1/3 cup plus 1 tbsp vegan butter
1/4 cup flour
2 tbsp nutritional yeast
1 tbsp white miso
1 tbsp white balsamic vinegar (regular may be used)
1 tsp Better than Bouillon no chicken base
1 rutabag peeled and cubes
1 bunch large beets peeled and cubed
1 sweet potato peeled and cubed
3 red potatoes peeled and cubed
1/2 pound carrots chopped
1/2 cup chopped walnuts
1/2 cup fried onion pieces
Preheat oven to 350 degrees
Sauté fennel and onion in olive oil and 1 tbsp butter. Cook for
fifteen minutes. While fennel is cooking mix ingredients from nutritional yeast to better than bouillon in a 2 cup measuring cup. Add hot water to equal 2 cups.
Once fennel has cooked fifteen minutes had 1/3 cup butter. When butter has melted stir in flour and cook for five more minutes. Slowly stir in nutritional yeast mixture. Let cook for five more minutes.
Mix all vegetables in a casserole dish. Mix in fennel sauce. Sprinkle walnuts and dried onion pieces over the top. Bake uncovered for 90 minutes.