Total Calories: 350
In a medium saucepan over high heat, bring water and vegetables to a boil. Reduce heat to low, cover and simmer for 12 to 15 minutes or until tender. Drain and keep warm.
In a small skillet over medium heat, sauté onion and green pepper in butter or margarine for 5 to 7 minutes or until limp. Add flour. Cook and stir for 1 minute.
Stir in milk, thyme, salt and pepper. Stirring, bring to a boil and boil for 3 minutes or until thick and bubbly. Remove from heat.
Stir in cheese until melted and blended. Stir sauce into cooked rhutabagas and potatoes. Spoon into an ungreased 1 1/2 -quart shallow baking dish.
In a small bowl, combine crumbs and butter or margarine. Sprinkle over vegetables. Broil 6 inches from heat source for 1 to 2 minutes or until crumbs are golden brown. Serve immediately.
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