| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
tb |
Unsalted butter; cut into pieces |
| 1 1/2 |
tb |
All-purpose flour |
| 1 |
|
Onion; chopped |
| 3/4 |
lb |
Rutabaga; peeled and cut into |
|
|
; 1/2-inch pieces |
| 1 |
c |
Heavy cream |
| 3/4 |
lb |
Sweet potato; peeled and cut into |
|
|
; 1/2-inch pieces |
INSTRUCTIONS
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. Stir in the onion and microwave the mixture at
high power (100%) for 1 minute. Stir in the rutabaga, the cream, and
2 tablespoons water and microwave the mixture at high power (100%)
for 5 minutes. 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.
Serves 2 with leftovers.
Gourmet November 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Make God smile again. Accept his forgivenesess”