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Spicy Scalloped Rutabagas with Parsley


  • Servings: 10
  • Time Cook: 1h
  • Time Prep: 30m

  • 1/4 cup or more freshly grated parmesan cheese
  • 5 pounds rutabagas, peeled and sliced 1/8 inch thick
  • 1/2 pound flat-leaf parsley, large stems discarded
  • 3 tablespoons unsalted butter
  • 4 shallots, thinly sliced
  • 2 large jalapenos, seeded and thinly sliced
  • 2 large garlic cloves, minced
  • Salt and freshly ground pepper
  • 1 cup chicken stock or canned low-sodium broth
  • 2 cups heavy cream
1. In a large pot of boiling salted water, cook the rutabagas until crisp-tender, about 5 minutes. Using a slotted spoon, transfer the rutabagas toa large flat dish and let cool. Add the parsley to the boiling water and cook until tender, about 2-4 minutes. Drain and let cool slightly. Squeeze dry and coarsely chop.

2. Melt the butter in a large skillet. Add the shallots, jalapenos and garlic. Season lightly with salt and pepper and cook over low heat, stirring occasionally, until softened, about 10 minutes. Add the stock and cook over moderately high heat until reduced by half, about 5 minutes. Add the cream and simmer over low heat until reduced by one-third, about 8 minutes. Stir in the parsley and simmer until thickened , about 4 minutes. Season generously with salt and pepper.

3.Preheat the oven to 400 degrees. Butter a 10-by-15 glass baking dish. Arrange half of the rutabaga slices in the dish. Season with salt, pepper and a Parmesan cheese. Using a slotted spoon, cover the rutabagas with the parsley and pour half of the cream over the parsley. Top with the remaining rutabagas and pour the remaining cream over them; press gently to even out the slices. Sprinke some Parmesan chesse over the top. Cover with foil and bake for about 1 hour, or until bubbling.

4. Position an oven rack 6 inches from the heat and preheat the broiler. Sprinkel the remaining Parmesan cheese over the rutabags and broil, rotating the dish as necessary, until browned, about 2 minutes Let cool for at least 15 minutes before serving.

MAKE AHEAD The recipe can be assembled and refrigerated overnight. Bring to room temperature before baking.
One good size rutabaga weighs about 2 1/2 lbs. I use one rutabaga to cut the recipe in half which will feed 4 to 6.

This is a great Rutabaga dish that every one seems to like, even the kids.

posted under Vegetable