Rutabagas are old-fashioned vegetables that have a subtly sweet taste and firm texture. You can also use them in place of potatoes and turnips in stew recipes. If you don't have any fennel, omit it; the dish still tastes great.
- ¾ cup grated low-fat Cheddar cheese
- ⅓ cup all-purpose flour
- 2 Tbs. chopped fresh sage
- ¾ tsp. salt
- ¼ tsp. ground black pepper
- 1 small rutabaga, thinly sliced (5 oz.)
- 1 medium russet potato, sliced (5 oz.)
- ½ small yellow onion, thinly sliced (½ cup)
- ½ small fennel bulb, thinly sliced (½ cup)
- 1 cup low-fat milk
2. Layer half of rutabaga, potato, onion, and fennel in prepared baking dish. Season with salt and pepper, if desired, and sprinkle with half of cheese mixture.
3. Top with remaining vegetables; season with salt and pepper, if desired; and pour milk over top. Sprinkle with remaining cheese mixture.
4. Bake 1 hour, or until liquid is absorbed and vegetables are tender. Let stand 15 minutes before serving.