Last post in my catch-up, new veggie series. This rutabaga is amazing! I know rutabaga can seem like an intimidating vegetable, but it’s super tasty! This root is super yummy with the flavor and texture of a potato, but the sweetness of a carrot. Many stores have very large rutabaga, which are absolutely workable, but it may be worth it to splurge on the smaller, and more manageable, organic rutabaga. Rutabagas are full of vitamin C and a good source of both fiber and potassium.
When buying rutabaga, make sure you look for firm veggies, you don’t want soft spots. Pick a root that is heavy for its size, as lighter ones will have a woody taste. Also, depending on where you buy them, they may have a thick wax coating to increase their shelf life. This is not the wax on say an apple, but much thicker. You do not want to eat it and it doesn’t easily wash away, so make sure you peel those. Otherwise, if you buy a rutabaga that doesn’t have a wax coating you can simply scrub it, although you will want to still peel it.
If you still happen to be looking for a Christmas recipe (although I’d hope you’d have things together by now, seeing as it is the 20th), this is a great one! It’s also great to trick picky eaters into eating a vegetable other than potatoes.
Serves: 6; Prep Time: 30 min; Cook Time: 25 min
- 2 lbs rutabaga, peeled and thinly sliced (best way is to use a mandolin, but I don’t have one so I hand sliced. It’s possible!)
- 2 tbsp unsalted butter
- 4 slices bacon, chopped
- 3/4 cup bread crumbs
- 1 small garlic clove, minced
- 2 oz grated Gruyère
- 2 tsp fresh thyme
- 1 cup heavy cream
- Preheat oven to 400.
- Bring a large pot of salted water to a boil, add rutabaga and cook for ~6 min until tender. Drain and spread out to allow to cool.
- Coat a gratin dish with 1/2 tbsp butter.
- In a skillet, add remaining butter and bacon, cook until brown.
- Remove from heat and add breadcrumbs and garlic. Set aside.
- Place a layer of rutabaga in the gratin dish so pieces are slightly overlapping. Season with salt and pepper. Sprinkle 1/3 of the cheese and thyme on top.
- Repeat two more times for a total of three layers.
- In a saucepan, bring the heavy cream to a simmer and slowly pour on top of the rutabaga mixture. Top with the bacon and breadcrumbs and place in the oven for 25-30 min.
- Once out of the oven, let dish rest for 10 minutes.
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