The Seattle Times Company

NWjobs | NWautos | NWhomes | NWsource | Free Classifieds |

Food & Wine

Our network sites | Advanced

Originally published Tuesday, December 29, 2009 at 7:00 PM

Comments (0)     E-mail E-mail article      Print Print      Share Share

Recipe: Caramelized Turnips and Rutabagas with Nutmeg and Cream

Makes 6 to 8 servings as part of a modest menu; serves 12 to 14 as part of a large menu. 2 pounds small turnips, peeled and cut into l-inch...

Makes 6 to 8 servings as part of a modest menu; serves 12 to 14 as part of a large menu.

2 pounds small turnips, peeled and cut into l-inch chunks (yellow or rose colored turnips tend to be milder than the usual white ones)

2 pounds rutabaga, peeled and cut into l-inch chunks

Boiling salted water

3 tablespoons butter

3 tablespoons good tasting extra-virgin olive oil

Salt and fresh ground black pepper to taste

l to 2 cups chicken stock (preferably homemade — or Swanson's is a good choice)

16 cloves garlic, peeled and thinly sliced (don't be put off; they will mellow in cooking)

5 to 6 tablespoons heavy cream

Fresh ground nutmeg to taste

3 tablespoons chopped scallion tops


1. Bring about six quarts of water to boil in an eight-quart pot. Drop in turnips and rutabagas and boil about 10 minutes or until barely tender. Drain.

2. Divide butter and oil between two 12-inch skillets. Set over medium high-to-high heat. Add the drained vegetables and black pepper with a little salt. Cook quickly until they color, turning several times. Turn down heat to medium low, add stock and divide the garlic between the two pans.

3. Cover and cook about 15 minutes, or until vegetables are tender and garlic has melted into the liquid. Uncover and boil off the liquid until the vegetables are coated with a glaze. At this point you could refrigerate the vegetables up to two days.

4. To serve, heat up the vegetables, add cream to taste, and heat to warm through. Heat the cream up but don't cook it down. Season the dish to taste with the nutmeg, and any salt and pepper you think is needed. Mound in a bowl and sprinkle with chopped scallion tops. Serve hot.

Note: The cooked vegetables will hold for two days in the refrigerator, and reheat nicely, but I like to add the cream, nutmeg and scallion tops just before serving.

From Lynne Rossetto Kasper

E-mail E-mail article      Print Print      Share Share

More Food & wine

NEW - 10:07 AM
Obese people asked to eat fast food for health study

Seattle Beer News | Brouwer's Hard Liver Barleywine Festival kicks off this Saturday

Organic advocates voice concern for 'natural' food

Taste: Muffuletta sandwiches are the Big Easy's best

NEW - 7:00 PM
Wine Adviser: Some good Washington wineries got away

More Food & wine headlines...

No comments have been posted to this article.

Get home delivery today!



AP Video

Entertainment | Top Video | World | Offbeat Video | Sci-Tech