We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Rutabaga Gratin
Holiday 2010
This unusual gratin is thick and creamy and is lovely with roast chicken, duck or pork. Use an older cheddar for most effect. This dish reheats very well.
Serves 6
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
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
