Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg (1 1/4 lb) rutabaga, peeled
1 cn (14 1/2-oz) vegetable broth
1 Very large (14 oz) red onion
1 Very large (14 oz) yellow
-sweet Spanish onion
2 tb Olive oil
1 10-oz container fresh
-brussels sprouts,
-trimmed and halved
1/2 lb Fresh parsnips, peeled
-and cut into 1 1/2-inch
-lengths
1 ts Dried thyme leaves
2 tb Butter
3/4 lb Fresh mushrooms, halved
-if large
2 Cloves garlic, finely
-chopped
3 tb Quick-mixing all
-purpose flour

1. Cut rutabaga into 8 wedge-shaped pieces. In 4-quart saucepan, heat
broth to boiling over high heat. Add rutabaga, cover, and return
broth to boiling; reduce heat to low and cook just until
fork-tender-15 minutes.

2. Meanwhile, heat oven to 400'F. Cut red and yellow onions
lengthwise into 4 wedge-shaped pieces. Place onions, cut sides up, in
shallow oval baking pan.

3. When rutabaga is ready, using slotted spoon, remove pieces to
baking pan, leaving broth in saucepan. Brush onions and rutabaga with
oil.

4. Roast vegetables 45 minutes or until lightly browned. Meanwhile,
reheat broth to boiling over high heat. Add brussels sprouts,
parsnips, and thyme; cover and cook 15 minutes.

5. Meanwhile, in large skillet, melt butter over medium-high heat. Add
mushrooms and cook until wilted-about 3 minutes. Add garlic and saut6
30 seconds. Stir in flour until well mixed.

6. Add mushroom mixture to sprouts and parsnips and cook, stirring
constantly, until broth thickens and bubbles. Remove stewed
vegetables from heat.

7. Remove pan of roasted vegetables from oven. Arrange roots around
edge of pan. Pour stewed vegetables and sauce in center of pan,
spooning some sauce over the roasted vegetables. Return vegetables to
oven and bake 15 minutes longer or until hot and bubbly.

Country Living/Jan/94 Scanned fixed by DP and GG
Submitted By MICHELLE HOWE On 07-30-95

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