This is a great make-ahead dish, one I’ve prepared so many times that I’ve lost count. It’s hearty enough to serve an entrée and adaptable enough to vary frequently as a side dish. Beside the vegetables listed below, consider other root crops, such as parsnips, sweet potatoes and beets. And think about other cheeses, too, like Organic Valley’s Vermont Cheddar or Parmesan.
1. Heat oven to 375 degrees. Spread vegetables in a large baking pan, drizzle them with olive oil and wine, scatter on the rosemary and garlic, and season to taste with salt and pepper. Cover dish tightly with aluminum foil and bake 30 minutes, then remove foil and continue to roast until vegetables are brown-tipped and tender, 20-35 minutes longer.
2. Meanwhile, make a white sauce by melting the butter in a saucepan; stir in flour and cook over low heat several minutes, stirring occasionally. Whisk in milk, bring to simmer and cook gently 10 minutes, stirring often. Season with salt and pepper.
3. If you've used rosemary sprigs, remove them from the vegetables. Stir horseradish into sauce then stir sauce into vegetables. Sprinkle cheese over all and scatter breadcrumbs over cheese. Continue to bake until bubbly and lightly colored, 15-20 minutes.
Copyright by Terese Allen
Hi Jim, I'll check on what's causing the problem. Thanks for letting us know!