Ingredients for Hump Day Vegetables
- 1 lb small potatoes, peeled and cubed
- Leek
- Plain Flour
- Unsalted Butter
- 2 cups milk
- Fresh Ground Pepper
- Cheddar Cheese
- 4 slices bacon, cooked until crispy and crumbled
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How to Make Hump Day Vegetables
- Preheat oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add potatoes, carrots, and rutabagas. Cook for 7 minutes.
- Add the leeks and cook for another 7 minutes, or until the vegetables are tender-crisp. Drain well.
- While the vegetables cook, make the cheese sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, creating a roux.
- Gradually whisk in the milk, ensuring no lumps form. Bring to a simmer, stirring constantly, until the sauce thickens.
- Reduce heat to low, stir in the cheese until melted and smooth. Season with salt and pepper to taste.
- Add the cooked vegetables to the cheese sauce and stir gently to combine.
- Pour the vegetable mixture into a greased baking dish.
- Top with crumbled bacon.
- Bake for 15-20 minutes, or until heated through and bubbly. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
13g
Fat
61g
Carbs
14g