Springtime is the season for sweet & tender raabs!
1 bunch rutabaga raab
1 1/2 cups nonfat milk
2 Tbsp. Nash’s soft white wheat flour
3/4 cup cheddar cheese, shredded
2 tsp. Dijon mustard
3/4 tsp. salt (to taste)
Steam or boil the raab. Don’t overcook though, as it is tender enough to eat raw.
Meanwhile, in a medium saucepan, whisk together milk and flour until blended; place over medium-high heat and bring to a boil, stirring often. Reduce heat to low and simmer until slightly thickened, about 3 minutes; remove from heat. Whisk in cheese until melted; whisk in mustard and salt.
Pour sauce over raab and toss until coated. For a little extra kick, whisk a dash of cayenne in the sauce with the mustard and salt.