I thought about making this dish while watching the Food Channel and wondering when I could make for a low carb substitute for mac and cheese. This is what I came up with and I must say it's pretty good.
1Peel and cube the rutabaga and parsnip. Make the cubes about 1/2 inch square. Put them in the pan in about an inch of water and let them cook until not quite done. You want them to be a little firm. Remove from heat and drain.
2Make the Bechamel sauce by first melting the stick of butter then adding the flour slowly while stirring. When it's all mixed and smooth add the milk slowly and let it come just to a boil turn the heat way down to a simmer and slowly add in the cheese whisking constantly. Add white pepper and freshly grated nutmeg. You can add a little more milk to thin down the mix or make a slurry of flour and water to thicken it up.
3Place the vegetables in a separate bowl. Mix in enough of the cheese sauce to make it look like mac and cheese. Place in an oven proof gratin on dish. Drizzle the top with a little bit of black truffle oil and top with seasoned bread crumbs.
4Place in a 350 degree oven uncovered for 20 minutes or until bread crumbs are nicely toasted and the cheese is bubbling. Enjoy low carb cooking.