RECIPE SECTION - Over 10,000 Recipes


 You are here > Home > Recipes

Vegetable Recipes• Pumpkin to Yucca • >  Rutabaga, Glazed Wedges



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




Eating Local
by Sur La Table with Janet Fletcher

These well-browned rutabagas make an ideal companion for a holiday rib roast or a weeknight roast chicken. Their natural sugar will caramelize on the surface as they cook, then melt into a glaze when you add a touch of broth at the end. Rutabagas appreciate a generous hand with the black pepper.

Serves 4


• 2 large rutabagas, about 1½ pounds total
• 1½ tablespoons unsalted butter
• Kosher or sea salt and freshly ground black pepper
• 1/3 cup chicken broth, or more if needed
• 1 tablespoon minced fresh Italian parsley (optional)


1. Peel the rutabagas thickly with a paring knife. Quarter the rutabagas—cut lengthwise and then crosswise— and then cut each quarter into 4 thick wedges.

2. In a skillet that will hold all the rutabaga wedges in a single layer, melt the butter over moderately low heat. Add the wedges, season generously with salt and pepper, and toss to coat with the butter. Place the wedges with one cut side down, cover and cook until richly colored on that side about 10 minutes, adjusting the heat to prevent scorching. Turn the wedges so that another cut side is down Re cover and cook until almost tender when pierced, about 5 minutes.

3. Add the broth and stir with a wooden spoon to release any caramelized bits stuck to the skillet. Cover and simmer until the broth has evaporated and the wedges are nut brown lightly glazed and tender, about 3 minutes longer If the broth evaporates before the wedges are tender, add a little more. Taste and adjust the seasoning. Add the parsley, toss gently, and serve immediately.


Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015
James T. Ehler and unless otherwise noted.   All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

  Home   |   About & Contact Us   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  





Popular Pages