Rutabaga

Recipe List:
Lanttulaatikko (Finnish Rutabaga Casserole)
Mashed Rutabaga
Glazed Rutabaga Wedges


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Lanttulaatikko (Finnish Rutabaga Casserole)

This Finnish dish is traditionally served at Christmas dinner.

Ingredients:
Medium sized rutabaga
2 Tbsp butter
2 Tbsp milk
Salt, Pepper
1/2 tsp nutmeg
1 egg, beaten
2 Tbsp bread crumbs
2 Tbsp molasses

Directions:
Cube and boil rutabaga until soft. After cooking, mash well.
Add butter and milk.

Mix remaining ingredients, place in a casserole dish, and bake at 350° for half an hour.

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Mashed Rutabaga

Ingredients:
2 pounds peeled rutabagas, cut in large chunks
Cold salted water
3 to 4 tablespoons butter
Pinch nutmeg

Directions:
Peel rutabagas, and cut them in large chunks. Put them in a pan of cold salted water, cover, and bring to a boil. Simmeruntil very tender, 30 to 40 minutes. Drain the rutabagas, return them to the pan, and heat gently for 2 or 3 minutes to dry them. Mash the chunks with a potato masher or fork, the puree will always be slightly fibrous. Work in butter with a generous grate of nutmeg, taste, and adjust the seasoning.

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Glazed Rutabaga Wedges

These well-browned rutabagas make an ideal companion for a holiday rib roast or a weeknight roast chicken. Their natural sugar will caramelize on the surface as they cook, then melt into a glaze when you add a touch of broth at the end. Rutabagas appreciate a generous hand with the black pepper.

Ingredients:
2 large rutabagas, about 1 and 1/2 pounds total
1 and 1/2 Tbsp unsalted butter
Kosher or sea salt and freshly ground black pepper
1/3 cup chicken broth, or more if needed
1 Tbs minced fresh Italian parsley (optional)

Directions:
1. Peel the rutabagas thickly with a paring knife. Quarter the rutabagas—cut lengthwise and then crosswise—and then cut each quarter into 4 thick wedges.

2. In a skillet that will hold all the rutabaga wedges in a single layer, melt the butter over moderately low heat. Add the wedges, season generously with salt and pepper. And toss to coat with the butter. Place the wedges with on cut side down, cover, and cook until richly colored on that side, about 10 minutes, adjusting the heat to prevent scorching. Turn the wedges so that another cut side is down. Recover and cook until almost tender when pierced about 5 minutes.

3. Add the broth and stir with a wooden spoon to release any caramelized bits stuck to the skillet. Cover and simmer until the broth has evaporated and the wedges are nut brown, lightly glazed, and tender, about 3 minutes longer. If the roth evaporates before the wedges are tender, add a little more. Taste and adjust the seasoning. Add the parsley, toss gently and serve immediately.

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