Fact:  Sometimes it's easy to trick kids.  Sometimes it's not.
Fact: The first thing that I want to do when I come home from work is change out of the work clothes, jewelry and all, and put on the grubby, comfy stuff.
Fact:  This is the first time that I've ever cooked Rutabaga.  It wasn't terrible.
Fact:  Right now I'm trying to write this post with a 4 yr old talking a blue streak beside me.  It's not easy.

I'm trying not to think about it.  'Just put your head down and get the work done' is what I'm telling myself.  That's right my peeps, next week is March Break.   Seriously, when did that happen.  Middle of March... and a week off.  Like I said, I'm trying not to think about it.  I don't know exactly what we are going to do yet but I know that it will involve cooking, baking, running, yoga and doing fun stuff with kids.  Like I said, I'm trying not to think about it yet.


So, yeah, I made this thing with Rutabaga.  I actually rocked.  Rutabaga is another one of those weird, knobbly veg things that a lot of people have just forgotten about.  It's not nasty.  It has a distinctive but friendly scent when cooking.
Every week in my food box comes some recipe suggestions for the veggies that are included in the box.  This one came with the rutabaga box.  I've adapted it a bit by adding sweet potato and more garlic and onion than originally called for.  It's really a very straight forward kind of scalloped potato.  Came off beautifully and went really well with the roasted chicken and roasted (in the same pan of course) carrot and parsnips (I know.  Parsnip and rutabaga in the same meal... )


Let's recap Fact #1.  Kid #1 and Kid #2 definitely got tricked with this one.  What's cool is that they didn't figure out that it wasn't all potato and subsequently there were no undue complaints and everybody was happy. Yeah.  The end.


Rutabaga, Potato and Sweet Potato Gratin
adapted from Deborah Madison 'Vegetarian Cooking for Everyone'
serves 6

1 lb (about 4 med) potato sliced 1/4 inch thick
1 lb rutabaga, peeled and sliced 1/4 inch thick
2 small/med sweet potato, peeled and sliced 1/4 inch thick

4 tbsp unsalted butter
4 tbsp unbleached all-purpose flour
2 cups milk (I mixed milk and cream)
1 small onion, sliced thin
2 cloves garlic (1 clove cut in half, save one half and crush the rest of the garlic)
1/2 tsp grated nutmeg
1 bay leaf
1 1/2 tsp thyme
1/2 cup grated cheddar
salt to taste
Parmesan to taste
Crumble topping (optional) to taste

Steam the potato, rutabaga and sweet potato for about 7 min. or until they are softening nicely.  Set aside.

Preheat the oven to 375 degrees F.
Warm the milk in a saucepan.
Rub a large baking dish with the half of garlic clove that was saved and then rub the dish with butter.
Heat the butter in a heavy bottomed sauce pan.  Once melted and a little bubbly, add in the flour.  Whisk together until it's well mixed.  Slowly add in the warmed milk, mixing well as you go along.  Once the milk is completely added then add in the onion, crushed garlic, bay leaf and thyme.  Heat over med/low heat and whisk frequently.  Once the mixture begins to thicken add in the nutmeg and a little salt.  (Just for the record I threw in a splash of Worcestershire here too).  Add in the cheddar and stir until melted.
To Assemble:
Line the bottom of the baking dish with an assortment of the steamed veg.


Sprinkle with a little parmesan and then a thin layer of the milk/cheese mixture.  Continue layering until everything is used up.
Sprinkle the top with a little more parmesan and a handful or so of crumble topping (optional).
Bake for about 30 minutes or until bubbling and golden brown on top.