A Southern Gallimaufry
One large rutabaga, peeled and cubed into more or less bite-sized pieces, will serve four people easily. Coat in vegetable oil, sprinkle with salt, pepper and granulated garlic, and bake them at 350 in a well-oiled pan, turning occasionally to brown evenly. When tender, dust with dried herbs—sage, rosemary, marjoram, basil, rosemary, or a combination—spoon in a skillet, and toss with butter.
This simple recipe is a wonderful alternative to the usual mashed swedes with enough butter to gag Paula you’ll find on a lot of cool-weather tables.
One large rutabaga, peeled and cubed into more or less bite-sized pieces, will serve four people easily. Coat the pieces in oil, sprinkle with salt, pepper and granulated garlic, and bake them at 350 in a well-oiled pan, tossing or turning occasionally to brown evenly.
When they’re just tende, dust with dried herbs—sage, rosemary, marjoram, basil, rosemary, or a combination—and continue tossing and turning on heat until done through.
These are even more delicious the day after.
