Rutabaga Gratin

By KeyIngredient

GOOD WITH CHICKEN OR PORK
USE OLD CHEDDER FOR BEST EFFECT

Ingredients

• 1 medium rutabaga, peeled and coarsely grated
• 2 tbsp (25 mL) butter
• Salt and freshly ground pepper
• 1 tbsp (15 mL) chopped fresh sage, or 1 tsp (5 mL) dried
• 1 tsp (5 mL) grated lemon rind
• 3/4 cup (175 mL) whipping cream
• 1 cup (250 mL) grated cheddar cheese
• 1/4 cup (50 mL) fresh bread crumbs
• 1 tbsp (15 mL) butter, softened

Preparation

Step 1

1 Preheat oven to 400°F (200°C).

2 Place rutabaga, 1 tbsp (15 mL) butter and 1 cup (250 mL) water in a large skillet or wok over medium heat and bring to boil. Simmer, stirring occasionally, until water has mostly evaporated, about 10 minutes. Turn heat to high and toss rutabaga to dry out, then add remaining butter and cook another 5 minutes. Season well with salt and pepper and toss with sage and lemon rind.

3 Spoon rutabaga into a buttered gratin dish. Pour over cream and top with cheese and bread crumbs. Dot with butter and bake for 20 to 30 minutes or until rutabaga is tender and top is lightly browned.




Serves 6