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.


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


  1. In a large casserole dish or Dutch oven, heat a glug of olive oil over medium heat
  2. Add the rutabaga with a pinch of salt and black pepper and sear on all sides
  3. Add the onion, garlic, and white wine and cook until the wine is reduced by half
  4. Add the walnuts and chicken stock, bring to a boil and then reduce to a simmer and cook, covered, until rutabaga are tender
  5. Add the cream and dill and taste adjusting salt as needed