Roasted Rutabagas with Lemon-Brown Butter Sauce & Crispy Sage

Roasted Rutabagas with Lemon-Brown Butter Sauce & Crispy Sage

0 Reviews
From: EatingWell Magazine, November 2019

Roasted rutabagas become rich and creamy when roasted whole. Then we halve and pan-fry them for a delectable textural juxtaposition. These root vegetables are often waxed to maintain freshness—you'll be able to feel it. It's easy to remove the wax with a quick dip in boiling water, making the skin edible again. Serve the rutabagas as a side or vegetarian appetizer for a special meal, such as Thanksgiving dinner.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 3 medium rutabagas (about 2 pounds total), trimmed
  • 5 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon kosher salt plus a pinch, divided
  • 18 fresh sage leaves
  • 2 tablespoons butter
  • 2 tablespoons lemon juice
  • ⅓ cup finely grated Parmesan cheese
  • 1½ teaspoons caraway seeds, toasted

Preparation

  • Prep

  • Ready In

  1. Preheat oven to 350°F. Line a rimmed baking sheet with foil.
  2. If the rutabagas are waxed, bring a large pot of water to a rolling boil. Add the rutabagas and cook for 1½ minutes. Carefully wipe off the wax with a towel.
  3. Place the rutabagas on the prepared pan; drizzle with 1 tablespoon oil and sprinkle with ¼ teaspoon salt. Roast until a skewer easily passes through to the center, 2 to 2½ hours. Let cool for 5 minutes.
  4. Leaving the skin on, cut each rutabaga in half through the stem end. Using a heavy skillet or cutting board, smash the halves to about half their original height. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add 3 rutabaga halves, cut-side down, and cook until browned, about 3 minutes. Transfer to a serving platter. Repeat with 1 tablespoon oil and the remaining rutabaga halves. Sprinkle with ¼ teaspoon salt.
  5. Wipe out the pan and heat the remaining 2 tablespoons oil over medium heat. Add sage and cook until crispy, 2 to 4 seconds per side. Transfer to a paper-towel-lined plate.
  6. Add butter to the pan and cook until starting to brown, about 30 seconds. Add lemon juice and the remaining pinch of salt. Remove from the heat.
  7. Drizzle the rutabagas with the butter sauce. Top with the crispy sage, Parmesan and caraway seeds.

Nutrition information

  • Serving size: 1 half rutabaga
  • Per serving: 221 calories; 17 g fat(5 g sat); 4 g fiber; 15 g carbohydrates; 3 g protein; 33 mcg folate; 14 mg cholesterol; 7 g sugars; 0 g added sugars; 251 IU vitamin A; 40 mg vitamin C; 131 mg calcium; 1 mg iron; 278 mg sodium; 498 mg potassium
  • Nutrition Bonus: Vitamin C (67% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 3½ fat, 2½ vegetable

Reviews 0