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Gallery Grated Rutabaga with Parmesan Credit: David Malosh Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Ingredients Ingredient Checklist 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
Gallery Grated Rutabaga with Parmesan Credit: David Malosh
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Gallery
Grated Rutabaga with Parmesan Credit: David Malosh
Grated Rutabaga with Parmesan
Credit: David Malosh
Grated Rutabaga with Parmesan
Recipe Summary prep: 25 mins total: 45 mins Servings: 4
Recipe Summary
prep: 25 mins total: 45 mins
Servings: 4
prep: 25 mins
total: 45 mins
prep:
25 mins
total:
45 mins
Servings: 4
4
Ingredients
Ingredients
- 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
Directions
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.
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All Reviews for Grated Rutabaga with Parmesan
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grated Rutabaga with Parmesan
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
