Scalloped Root Medley

Name: Scalloped Root Medley
Ingredients: 2 medium potatoes peeled and thinly sliced; 1 large onion sliced very thin and rings separated; 1 small rutabaga peeled and thinly sliced; 2 parsnips peeled and thinly sliced; 2 carrots peeled and thinly sliced; 2 tablespoons Butter; 2 tablespoons Wondra Flour; 1 1/2 cups Boiling Chicken Stock; Salt and Pepper to taste; Paprika for color

10 ingredients

4 steps

Ingredients

2 medium potatoes peeled and thinly sliced
1 large onion sliced very thin and rings separated
1 small rutabaga peeled and thinly sliced
2 parsnips peeled and thinly sliced
2 carrots peeled and thinly sliced
2 tablespoons Butter
2 tablespoons Wondra Flour
1 1/2 cups Boiling Chicken Stock
Salt and Pepper to taste
Paprika for color

Directions

1

In a well greased 2 quart casserole layer, rutabaga, onion, carrots, onion, parsnips, onion, potato, lightly salt and pepper between each layer. Repeat layering ending with potatoes on top.
2

Melt butter in a sauce pan over medium heat, stir in flour until well blended. Whisk in stock and stir constantly until the mixture is boiling and thickens.
3

Pour over casserole and sprinkle with paprika.
4

Bake uncovered at 350 degrees for 90 minutes or until the vegetables are tender and the top is golden brown.