Root Vegetable Harvest Bake
Team: The Culinary Commodores
Host School: Vergennes Union Middle School
Age Group: Middle School
Ingredients
onion - 2 large
garlic - 6 cloves
butter - 1 tablespoon
carrots - 1 cup, sliced thin
rutabaga - 2 cup, sliced thin
turnip - 2 cup, sliced thin
golden beet - 3 cup, sliced thin
white potato - 3 cup, sliced thin
bread crumbs - 2 cups
milk - 3 cups
cheddar cheese - 12 oz
thyme - 3 tablespoons
rosemary - 1 tablespoon
salt - 1 teaspoon
pepper - 1 teaspoon
Preparation Instructions
*Heat butter in pan. Add onions and garlic and cook till brown. Add thyme, rosemary, salt and pepper and cook for 2 minutes. Add milk and cook till milk is heated but not boiling. Stir in cheese and set aside.
*Slice all vegetable thin and uniform as possible. Add to boiling water and blanch for 10 minutes or till soft. Drain.
*In a baking dish, coat with non-stick. Add ½ cup of cheese sauce. Layer 1/4 of the vegetables, with ¼ of the sauce, 1/4 of the cheese and ¼ cup of breadcrumbs.
*Repeat layers for a total of 4 layers ending in a topping of cheese and breadcrumbs.
*Bake at 350 degrees F for 30 minutes or still hot and bubbling.