Rutabaga in Cream Recipe
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Ingredients
Rutabaga - 1 (about 3 lb)
Salt - 2 teaspoons
Boiling water
Heavy cream - 1 cup
Flour - 1 tablespoon
Sugar - 1 teaspoon
Pepper - a dash
Parsley - 1 tablespoon, chopped
Directions
GETTING READY
1) Cut rutabaga into quarters and pare.
2) Cut into 1-inch cubes.
MAKING
3) In 3-quart saucepan, add rutabaga and 1 teaspoon salt to 1 inch boiling water; bring back to boiling.
4) Lower the heat; cover the pan and simmer for 25 minutes, or just until rutabaga is tender.
5) Drain rutabaga well.
6) Return to saucepan.
7) Combine cream, flour, sugar, pepper, and rest of salt.
8) Pour over rutabaga; mix gently to combine.
9) Without covering the pan and cook over low heat, about 15 minutes, or until rutabaga mixture is heated through; stir occasionally.
10) In a shallow heat-proof serving dish, turn the mixture.
11) Run under broiler, 6 inches from heat, until cream becomes golden and puffs up slightly.
SERVING
12) Sprinkle chopped parsley over top of rutabaga and serve.
1) Cut rutabaga into quarters and pare.
2) Cut into 1-inch cubes.
MAKING
3) In 3-quart saucepan, add rutabaga and 1 teaspoon salt to 1 inch boiling water; bring back to boiling.
4) Lower the heat; cover the pan and simmer for 25 minutes, or just until rutabaga is tender.
5) Drain rutabaga well.
6) Return to saucepan.
7) Combine cream, flour, sugar, pepper, and rest of salt.
8) Pour over rutabaga; mix gently to combine.
9) Without covering the pan and cook over low heat, about 15 minutes, or until rutabaga mixture is heated through; stir occasionally.
10) In a shallow heat-proof serving dish, turn the mixture.
11) Run under broiler, 6 inches from heat, until cream becomes golden and puffs up slightly.
SERVING
12) Sprinkle chopped parsley over top of rutabaga and serve.
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