Pam's Rutabaga Royale
I finally got a picture of this dish. Not the best photo, but darn good recipe!!!
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- 1 large
- rutabaga or 2-3 small ones ( or substitute 3 to 5 medium turnips)
- 2 Tbsp
- brown sugar, firmly packed
- 1 tsp
- 2 to 3 c
- milk (i use 3 c. water and 1/2 c. nido whole milk powder or you can use water with a little extra brown sugar)
- 1/3-1/2 c
- heavy cream
- 2 - 3 Tbsp
- whole grain dijon mustard
- 1 - 2 Tbsp
- grey poupon dijon mustard
- 1 - 2 tsp
- brown sugar, lightly packed
- 2 - 4 Tbsp
- salt and pepper to taste
1Peel and dice the rutabaga into 1/2 inch cubes. Place in 3 qt saucepan, add 2 Tbsp. brown sugar and 1 tsp salt. Cover with milk, stir well, and bring to a boil. Turn down heat to maintain a slow boil and continue to cook until rutabagas are tender but not mushy (35-45 minutes) (Milk may curdle, but don't worry, it will be drained off and any curds will mix into the cream when added.)
2When rutabaga is tender, drain and return to the pot, discard liquid. Add heavy cream, whole grain and creamy Dijon mustard and bring to a boil, stirring constantly. Reduce volume by approximately 1/2, about 5-7 minutes.
3Remove from heat and stir in 1-2 tsp brown sugar and all the butter. Mix well, and adjust salt, pepper, and either/or both mustards to taste. It should not be sweet. It will have a somewhat subdued mustard flavor with a slightly sweet undertone. Before serving the cream will thicken and coat the vegetables.
4I was thinking how well this would go with roast turkey or chicken or pork chops. I can see it on the Thanksgiving table as an alternative to potatoes or squash.
My husband says he thinks this sauce, minus the rutabaga, would make an excellent pasta sauce with some bacon, black olives and mushrooms. Might have to try this sauce in other applications. YUMMERS!!!
I have a tendency to adjust seasonings at the end of cooking to "perfect" the flavor so my recipes give a range of amounts for things. Start with the smallest amount listed and then adjust at the end of cooking.