Grated Rutabaga With Parmesan Recipes

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GRATED RUTABAGA WITH PARMESAN



Grated Rutabaga with Parmesan image

Mellow the sharpness of rutabaga by simmering with white wine, broth, sauteed shallots, and fresh thyme. Finish with Parmesan for a welcome hit of umami.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 45m

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 shallot, minced (1/3 cup)
1/4 cup dry white wine
1 pound rutabaga, peeled and coarsely grated (4 packed cups)
1 cup low-sodium chicken or vegetable broth
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground pepper
2 tablespoons finely shredded Parmesan

Steps:

  • Heat oil in a medium saucepan over medium. Add shallot and cook, stirring occasionally, until tender, about 5 minutes. Add wine and cook until reduced by half, about 2 minutes. Add rutabaga, stock, and thyme and bring to a simmer. Cook, covered, until rutabaga is tender, 20 to 25 minutes. Season with 1/4 teaspoon salt and pepper to taste. Sprinkle with cheese before serving.

RUTABAGA HOME FRIES TOPPED WITH PARMESAN CHEESE



Rutabaga Home Fries Topped With Parmesan Cheese image

Seasoned and browned, this winter root veggie is quite tasty when cooked up into Rutabaga Home Fries with Parmesan Cheese.

Provided by Nancy Mock

Categories     Breakfast     Brunch     Side Dish     Winter Dishes

Time 27m

Number Of Ingredients 6

1½ pounds rutabagas, washed
3 tablespoons canola oil
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
2 tablespoons grated Parmesan Cheese

Steps:

  • Cut off the ends of the rutabagas and use a vegetable peeler to peel away the skins. Slice the rutabagas into 1-inch cubes. (You will end up with about 4 cups of cubed rutabaga.)
  • Put the cubed rutabaga into a medium bowl. Add in the canola oil, salt and pepper. Toss to coat the rutabagas thoroughly.
  • Heat a 10-inch nonstick skillet over medium heat. Have ready a cover for this pan and ½ cup of water.
  • Add in the prepared rutabagas to the pan and spread them into an even layer to cook. Every 2 or 3 minutes, as edges begin to brown stir through the rutabagas and then spread into an even layer again. Cook them this way for a total of 10 minutes.
  • Add the ½ cup water to the pan and quickly cover. Steam the rutabagas for about 2 minutes or until they are fork-tender.
  • Remove the cover and increase the heat slightly to help quickly cook away the water. After the water cooks away, spread the rutabagas to an even layer again and cook them for 5 minutes more: stir through every minute or two to help all the sides brown and the moisture to cook off.
  • Remove the pan from the heat. Sprinkle half of the grated Parmesan over the home fries. Transfer them to a serving dish, and sprinkle the remaining Parmesan over the top. Serve the home fries while they're warm.
  • Yields 4 ½-cup servings

Nutrition Facts : Calories 168 kcal, Carbohydrate 15 g, Protein 3 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 640 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving, TransFat 1 g, UnsaturatedFat 10 g

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