1 1/2 tablespoons unsalted butter, cut into pieces
1 1/2 tablespoons all-purpose flour
1 onion, chopped
3/4 pound rutabaga, peeled and cut into 1/2-inch pieces
1 cup heavy cream
3/4 pound sweet potato, peeled and cut into 1/2-inch pieces
Directions
In a microwave-safe 9-inch square baking dish microwave the butter at high power (100%) for 15 seconds, or until it is melted, stir in the flour, and microwave the roux at high power (100%), stirring it every minute, for 3 minutes. Stir in the onion and microwave the mixture at high power (100%) for 1 minute. Stir in the rutabaga, the cream, and 2 tablespoons water and microwave the mixture at high power (100%) for 5 minutes. Stir in the sweet potato and salt and pepper to taste, microwave the mixture at high power (100%) for 15 to 18 minutes, or until the vegetables are tender, and let the mixture stand, covered, for 5 minutes.
