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Rutabaga gratin

My father got this from the Well cooking conference.  The writer is the chef/owner of Nizza La Bella in Albany.  I made this dish and it is marvelous.


Rutabagas and turnips aren't the same thing. A Rutabaga isn't just a an over-grown turnip. They are of the same family. Rutabaga's turn a light yellow when cooked. Rutabagas are milder than turnips. In fact, I used to julienne them into a salad kind of like celeriac. They can also be "french fried". I recall serving them, very thinly julienned and dressed with hazelnut-Sherry vinegar vinaigrette,confit of apple and toasted hazelnuts with pan-seared foie gras and port reduction.


I also used to make a rutabaga gratin that was layers of gruyere and garlic cream.


Slice the rutabagas thinly on a mandoline and layer with salt, pepper, garlic cream and gruyere


That dish will make a turnip lover out of anyone!


The garlic cream: 2 quarts heavy cream, 4 heads garlic, separated into cloves, or 40 cloves of peeled garlic.


Poach the garlic in the cream until soft. Pour the cream and garlic though a sieve and push the garlic puree through the screen.


Scrape the garlic puree into the cream. Stir and reduce the cream to about half or until nice and thickened (big bubbles form on the surface).


Season the cream with salt and pepper and freshly grated nutmeg. Use this as a gratin base for Cauliflower, turnips, rutabagas etc. I also love to make a gratin of layers of garnet yams and small white turnips cut into paper-thin slices. The tanginess of the turnips is a nice foil to the rich cream and sweetness of the yams...


Email: jessicafm (at) mindspring.com


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