Wednesday, 16 March 2016

Rutabaga with Parmesan & Rosemary

This is a nice simple side dish, if a little richer than the usual. It should go well as part of a vegetarian ensemble or with meats that are not too fatty; chicken or fish for example. You will also need an hour to make it, but only because rutabaga does persist in taking a while to cook. It just needs 10 minutes of attention at the end to finish it.

Still working on the last of the storage vegetables, and looking forward to spring vegetables...

2 servings
1 hour - 20 minutes prep time

2 cups peeled, diced rutabaga
1/4 cup finely grated Parmesan cheese
- plus 2 tablespoons to finish
2 tablespoons unsalted butter
1/4 teaspoon rubbed dry rosemary
salt & freshly ground black pepper to taste

Peel and cut the rutabaga into about 1 cm dice. Put them in a pot with water to cover them well, and bring them to a boil. Boil them for 35 to 40 minutes, until tender but still with a bit of firmness.

Meanwhile, grate the cheese. When the rutabaga is ready, drain it but leave it in the pot and return it to the stove. Add the butter, the rosemary, and salt and pepper to taste. Remember the cheese will supply a fair bit of salt, so go lightly. Mix and continue to cook the rutabaga over medium heat, until the butter is melted and absorbed, and the rutabaga perhaps even very slightly browned. Mix in the 1/4 cup of Parmesan and turn it out into a serving dish immediately. Sprinkle the remaining Parmesan over the top.

Last year at this time I made Maafe; African Peanut Stew.

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