Braised Rutabaga and Walnuts
This can be either a hearty side dish paired with seared fish or grilled pork or served with a big green salad as a light main.
Ingredients
4 rutabaga, peeled and cut into large chunks
1 onion, sliced thinly
4 cloves garlic, minced
1 cup white wine
2 cups walnuts
2 cups water or chicken stock
1/4 cup heavy cream
5 sprigs dill, chopped
Method
- In a large casserole dish or Dutch oven, heat a glug of olive oil over medium heat
- Add the rutabaga with a pinch of salt and black pepper and sear on all sides
- Add the onion, garlic, and white wine and cook until the wine is reduced by half
- Add the walnuts and chicken stock, bring to a boil and then reduce to a simmer and cook, covered, until rutabaga are tender
- Add the cream and dill and taste adjusting salt as needed
