Instructions: 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.

Serves 2 with leftovers.

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