1 - Made this as a half-recipe and it turned out quite nicely. It was just enough for 3 people at a half recipe, so a full recipe would likely be suitable for 4-6 people. As in I could have had more, but there was just enough for the 3 of us.
2 - It's wonderful how this dish continues to surprise people. Made it for a table of 6 and everyone really liked it. Introducing rutabaga to the world!
3 - It continues to amaze.
Serves 4-6 as a side dish.
3 Tbsps butter
2 lb/910 g rutabagas, ends trimmed, peeled, and cut into ¾-in/2-cm cubes
2 cups/480 ml. chicken stock
3 Tbsps honey
1 tsp salt
¼ tsp grated nutmeg
Freshly ground pepper
In a large sauté pan, melt the butter over medium-high heat and swirl to coat the pan bottom.
Add the rutabagas, stock, honey, and salt and bring to a boil.
Reduce the heat so the liquid just simmers; cover, and cook, stirring occasionally, until the rutabagas are fork-tender but not falling apart, about 20 minutes.
Uncover the pan, increase the heat to high, and boil the braising liquid, stirring occasionally, until it reduces to a syrup consistency and coats the rutabagas, about 10 minutes.
Stir in the nutmeg and season with pepper.
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