I OWE THIS RECIPE TO MARIO BATALI (IF I DARE INVOKE HIS NAME!). IT'S ONE OF THOSE SIMPLE, SIMPLY GREAT CONCEPTS: TREAT RUTABAGAS -- MY WIFE'S FAVORITE ROOT VEGETABLE -- LIKE A RISOTTO. SWEAT ONION OR LEEK IN BUTTER AND OIL, ADD THE DICED RUTABAGAS AND START STIRRING IN THE BROTH. TOP IT OFF WITH MORE BUTTER AND FRESHLY-GRATED PARMESAN AND YOU'VE TRANSFORMED THIS PEDESTRIAN TUBER INTO CHEESY, BUTTERY SIDE DISH WHICH GOES PERFECTLY WITH DUCK, PORK, CHICKEN, OR LAMB. YOU CAN USE THIS SAME TECHNIQUE AND SUBSTITUTE ACORN OR BUTTERNUT SQUASH, WHICH, ACTUALLY, HAVE MORE FLAVOR THAN RUTABAGAS. JUST DON'T TELL MY WIFE.
BRING CHICKEN STOCK TO A SIMMER ON TOP OF THE STOVE.
PEEL RUTABAGAS AND CUT INTO 1/2 INCH CUBES.
PEEL AND DICE ONION. SWEAT IN A LARGE COVERED SAUCEPAN WITH 2 TBSPS OF BUTTER AND A SPLASH OF VEGETABLE OIL.
ADD DICED RUTABAGAS AND ADD TO THE SAUCEPAN. COOK, UNCOVERED ON A MEDIUM FLAME FOR A FEW MINUTES OR UNTIL THE RUTABAGAS ARE SLIGHTLY BROWNED.
START ADDING CHICKEN STOCK 1/2 CUP AT A TIME, STIRRING OCCASIONALLY TO KEEP FROM STICKING.
RUTABAGAS ARE DONE WHEN EASILY PIERCED WITH A SHARP FORK. ABOUT 6-8 MINUTES.
STIR IN 2 TBSPS OF BUTTER AND THE CHEESE.
SCATTER WITH CHOPPED CHIVES AND SERVE.
Ingredients
Directions
BRING CHICKEN STOCK TO A SIMMER ON TOP OF THE STOVE.
PEEL RUTABAGAS AND CUT INTO 1/2 INCH CUBES.
PEEL AND DICE ONION. SWEAT IN A LARGE COVERED SAUCEPAN WITH 2 TBSPS OF BUTTER AND A SPLASH OF VEGETABLE OIL.
ADD DICED RUTABAGAS AND ADD TO THE SAUCEPAN. COOK, UNCOVERED ON A MEDIUM FLAME FOR A FEW MINUTES OR UNTIL THE RUTABAGAS ARE SLIGHTLY BROWNED.
START ADDING CHICKEN STOCK 1/2 CUP AT A TIME, STIRRING OCCASIONALLY TO KEEP FROM STICKING.
RUTABAGAS ARE DONE WHEN EASILY PIERCED WITH A SHARP FORK. ABOUT 6-8 MINUTES.
STIR IN 2 TBSPS OF BUTTER AND THE CHEESE.
SCATTER WITH CHOPPED CHIVES AND SERVE.
Notes
