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Serves 4 to 6

  • 1 large rutabaga, peeled and sliced thin
  • ¼ cup butter
  • ¼ cup flour
  • ¾ cup milk
  • Salt and pepper to taste
  • ½ cup panko
  • ¾ cup parmesan
  • 3 thyme sprigs
  1. Bring a pot of salted water to a boil and prepare an ice bath. Blanch rutabaga slices in water for 1 minute then transfer to ice bath.
  2. In a pot, melt butter over medium heat and stir in flour. Cook, stirring constantly, for 6 to 7 minutes to create a roux. Slowly whisk in milk and cook for 3 minutes more to make a bechemel sauce. Season with salt and pepper to taste.
  3. Preheat oven to 275 degrees. Spray a baking pan with cooking oil. Place a layer of rutabaga slices in the bottom of the pan and add 1/3 of the bechemel. Continue layering the rutabaga and sauce until you have 3 to 5 layers. Spread panko, parmesan, and thyme leaves evenly on top.
  4. Cover with foil and bake for 45 minutes. Uncover and increase temperature to 350 degrees. Continue to bake for another 5 to 10 minutes until golden brown

  • Recipe By
    Josiah Halbohm, Young Hearts Distilling
  • Contributing City
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